Potato Cream

Tojásos Burgonyapüré


  • pounds potatoes
  • ¼ pound butter, softened
  • 4 egg yolks
  • Pinch of ground mace
  • Salt


  1. Boil potatoes in skins. When soft peel them. Purée the pulp while still warm, and let it cool.
  2. Mix into the purée the butter, egg yolks, mace, and salt to taste. Stir till well mixed.
  3. If using this for a border (like duchess potatoes), bake it in a 450°F. oven for about 10 minutes. For an example, see Veal Chops à la Gundel.
  4. You can make potato “biscuits” from the mixture. Drop by large spoonfuls into shallow fat—a mixture of butter and oil—and fry until brown.