Potato madeleines - country living
40 madeleines
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Baking potatoes, peeled and quartered |
| ¼ | cup | (1 1/2 sticks) butter, softened |
| ½ | cup | Yellow cornmeal |
| ¼ | cup | Heavy cream |
| 3 | larges | Egg yolks |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground white pepper |
| 2 | tablespoons | Chopped fresh chives |
Directions
1. Grease 40 Madeleine molds. (If you have only 1 pan with 12 molds, wash, dry, and grease pan each time.) In 3-quart saucepan, place potatoes and add enough water to cover. Heat to boiling over high heat. Cook potatoes 20 minutes or until fork-tender. Drain potatoes well and return to saucepan. Cook drained potatoes over medium high heat 1 to 2 minutes, stirring constantly, until all moisture on potatoes evaporates.
2. Heat oven to 500'F. In large bowl, with electric mixer on medium speed, beat potatoes 2 minutes, scraping bowl often. Add butter, cornmeal, cream, egg yolks, salt, and pepper. Continue beating, scraping bowl often, until smooth-2 to 3 minutes. Stir in chives.
3. Using spoon or pastry bag fitted with large round tip, fill Madeleine molds with potato mixture. Bake 12 to 15 minutes or until golden brown. To remove Potato Madeleines from pans, invert onto rimmed baking sheet. Serve immediately.
Nutrition information per Madeleine protein; I gram; fat: 4 grams; carbohydrate: 9 grams; fiber: .7 gram; sodium: 45 milligrams; cholesterol: 27 milligrams calories: 78. IA Country Living/June/94 Scanned & fixed by DP & GG