Mashed potatoes II

Ingredients for Mashed potatoes II

Instructions for Mashed potatoes II

To prepare the Mashed potatoes II recipe, please follow these instructions:

The oven is preheated to 200 degrees. The potatoes are washed in cold water. The still damp potatoes are wrapped in foil and baked in the oven, approx. 30-40 min. While the potatoes are still hot, the peel is carefully removed and they are poured into a bowl. There should be about 400 g pure. Keep the bowl of potato puree warm in a water bath.

4 small cocotta brushes with butter and put in the fridge. A frying pan is lined with a double-layer kitchen roll and set aside.

Pour the cream into a small saucepan and bring it in a short boil. The pot is taken off the flare.

With a wooden bowl gently stir the butter into the potato puree. At the same time stir the eggs in one at a time. Taste with nutmeg, salt and pepper. All of it is mixed with parsley or chives. Add the cream to the very end with a gentle stirring, as too much stirring will cause the cream to turn into butter.

The potato mixture is distributed into the 4 cocotta. They must be completely filled. Place the coconuts on the lined pan. Each cocotte is covered with a round piece of greased baking paper. Fry the pan with half and place it in the oven for 20 minutes. Try a sharp knife or knitting needle if the timbals are fully pierced. The finished postcases are carefully removed from the frying pan and rest for 10-15 minutes before turning to a serving dish.