- This simple potato dish makes an impressive passed appetizer. I like to add a little hot sauce to my potatoes but you can use nutmeg, a dash of red chillie powder, finely chopped green chillies, even curry powder!
- SERVES 8
- 1/2 kg brown cooking potatoes
- 2.5 tbsp. softened butter
- 2 egg yolks beaten
- 1.25 teaspoons Tabasco or more to taste
- salt and white pepper to taste
- For brushing:
- 1 whole egg whisked with 1 tsp. heavy cream
- Steam potatoes until soft and fully cooked through. Cool, then peel.
- Mash potatoes. Then cream them using a potato ricer or a food mill. You can also use a Puran Patra but do not grind in a mixie. You want to get a very smooth, somewhat fluffy, grain free potato mash.
- Using a fork stir together potatoes, beaten yolks, butter, Tabasco, salt, and pepper in a bowl and smooth and well mixed. Taste for seasonings.
- Preheat oven to 350F. Line this tray with wax or parchment paper. Use a little bit of the potato mixture to stick the paper to the tray on 4 sides.
- Keep the brushing liquid of egg and cream ready.
- Transfer potatoes to a piping bag fitted with a 3⁄4" star tip.
- Squeeze and pipe twelve 16 individual stars about 1" high.
- Using a pastry brush or in the absence of one brush each star with a little egg mixture-be carefully not to damage the shape. Don't press or push just lightly brush. Set tray in the middle of the oven.
- Bake until golden brown, 35–45 minutes.
- Remove from the oven and let sit no more than 5 minutes.
- Gently, using a very flat spatula remove each star and place on a serving tray. Serve immediately.
- To use the leftover egg whites try my chocolate macaroon recipe.
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