Brioche Potatoes

Brioche potatoes

Prepare a Duchess potato mixture (plain boiled cooked potatoes which are them passed through a sieve or potato ricer, and beaten well with egg yolk and butter or margarine to make a creamy smooth mixture).

Brioche potatoes are basically just 2 little balls of this potato mixture, the smaller one on top to create a brioche or cottage loaf shape.

The larger ball should be around 1" in diameter with the smaller one about a quarter inch.

1. Put your brioche potato mixture balls together as above and place on a baking sheet.
2. Place in a hot oven for a few minutes to harden the edges.
3. Remove form oven and brush all over the beaten egg.
4. Return to oven and cook until they brown slightly. 
5. Serve.