Potatoes
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"To cook is to create. And to create well...is an act of ingenuity, and faith."

Potato Madeleines

"What I say is that, if a man really likes potatoes, he must be a pretty decent
sort of fellow."
~ A. A. Milne

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Friday, November 10, 2006

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Still Life with Red Wing Crocks
John Stuart Ingle
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Potato Madeleines
Gourmet Archives

1 pound baking potatoes
1/3 cup scalded milk
2 tablespoons softened unsalted butter
1 large egg
Salt and pepper

In a saucepan put the potatoes and enough water to cover them by 2 inches. Bring the water to a boil and simmer the potatoes, covered partially, for 40 minutes or until tender. Drain the potatoes, let them cool until they can be handled, and peel them. Purée the potatoes while they are still warm through a food mill or ricer into a bowl, beat in the scalded milk, butter, and egg, and season the mixture with salt and pepper.
With a pastry brush butter well twelve 3x2-inch madeleine molds with clarified butter, melted and cooled. Spoon the potato mixture into the molds, mounding it slightly, and arrange the molds on a baking sheet. Bake in the lower third of a 400° F. oven for 20 minutes, or until they are puffed and golden brown at the edges. Loosen them from the molds with a sharp knife. Makes 12 madeleines.

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