Potato madeleines
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Russet potatoes; peeled and dices into 1-inch cubes, (3 cups) |
| ½ | cup | Scalded milk |
| 6 | tablespoons | (3/4 stick) unsalted butter |
| 1 | Egg | |
| 2 | Cloves garlic; peeled and mashed | |
| 1½ | teaspoon | Salt |
| Freshly ground pepper | ||
| ⅓ | cup | Breadcrumbs |
| 1 | cup | Sour cream |
| 3 | tablespoons | Minced chives |
Directions
A 12-cup madeleine mold. Serves 6 In a saucepan, cover the potatoes with cold salted water. Bring to a boil, partially cover, and cook for 15 minutes, or until tender.
Drain and mash the potatoes with a potato masher, ricer, or through a sieve.
Combine and mix the potatoes, hot milk, 2 tablespoons of the butter, egg, garlic, 1 teaspoon salt, and pepper.
Melt 2 tablespoons of the butter in a skillet and saute' the breadcrumbs until lightly golden.
Butter a 12-cup madeleine mold. Press about 2 teaspoons breadcrumbs in each cup. Freeze for 15 minutes.
Preheat the oven to 400 degrees.
Pack about 3 tablespoons of the potato mixture into each madeleine cup: melt the remaining butter and brush it over the madeleines. Place the mold on a baking sheet and bake until puffy and lightly browned, about 25 minutes.
Nudge each madeleine out of the pan with the point of a knife. Cool on a rack and serve with the sour cream mixed with chives and ½ teaspoon salt.
NOTE: Author of the book says "This is the creation of my friend Pat Opler, a natural cook who teaches cooking in Jackson Hole, Wyoming. Dip the madeleines in sour cream mixed with chives for cocktails." Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Feb 26, 1998