Potato marraine

2 dozen

Ingredients

Quantity Ingredient
4 mediums Potatoes; peeled
1 teaspoon Salt; divided
¼ cup Butter or margarine; softened
1 cup Hot milk
¼ teaspoon Pepper
1 each Egg; beaten
Fresh parsley sprigs

Directions

Place potatoes in saucepan, add ½ teaspoon salt and water to cover. Set aside for 1 hour.

Cook potatoes over medium heat for 30 minutes or until tender.

Remove from pan; mash, and beat well with electric mixer until potatoes are smooth.

Combine butter, milk, remaining salt, and pepper; add to potatoes, stirring well. While mixture is warm, shape into 24 oval potato puffs, using about ¼ cup of mixture for each puff. Place on greased cookie sheet, and brush each potato puff with egg. Bake at 425 degrees F for 15 minutes or until lightly browned. Garnish with parsley.

"From the Cane River" (Northern Louisiana) _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-01-95

Related recipes