George Lang

Potato Cream

Tojásos Burgonyapüré

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2¼ pounds potatoes
  • ¼ pound butter, softened
  • 4 e

Method

  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