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Published 1965
Peel potatoes and slice them thickly; cook them, covered, in simmering salted water until soft but not mushy. Drain well; return potatoes to pan and remove all moisture by shaking pan over heat until they are dry.
Rub potatoes through a fine sieve; add 2 to 4 tablespoons butter, beating with a wooden spoon until mixture is very smooth. Combine eggs and egg yolks, and beat gradually into