Wednesday, June 22, 2011

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.

No comments:

Post a Comment