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

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