Quenelles of Potatoes

Name: Quenelles of Potatoes
Ingredients: 2 oz (50 g) butter; ¼ pint (150 ml) double cream; 4 large potatoes; 1 egg white, whipped to a stiff froth; Sea salt and freshly ground black pepper; 2 egg yolks; Grated nutmeg; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Versatility is the word here. These little quenelles are excellent in soups or stews, as an accompaniment for meat or just on their own, with perhaps a dusting of cheese.

Ingredients

4 large potatoes
2 oz (50 g) butter
¼

Side dish
Vegetarian
Christmas
February

Method

Bake the potatoes until tender. Scoop out the centres and rub through a sieve. Put the sieved potato into a pan with the butter, cream and seasoning. Stir over a brisk heat until the mixture amalgamates and does not stick to the pan.

Remove from the heat, cool a little and then add the egg yolks and the whipped egg white. Shape into the size you want and poach for 5 minutes or so in boi