Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BERNY POTATOES

Serves: 8

Ingredients

  • Serves: 8
    2 pounds potatoes
    3 ounces butter, soft
    4 egg yolks
    to taste salt and pepper
    1/4 teaspoon grated nutmeg
    1 tablespoon chopped truffles
    1/2 cup toasted sliced almonds

Preparation

  • Preheat oven to 375 degrees.
    Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
    Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
    Cool potato mixture until it becomes easy to handle.
    Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Print
Print
Berny potatoes

Add Comment

* Required information
1000
Enter the fifth word of this sentence.

Comments (0)

No comments yet. Be the first!