Potato “The Baroness”.

Potato “The Baroness”.

-Potatoes (Wash, peel and cut into large pieces) 480 g.
-Heavy cream 3 tbsp. l.
-Butter (room temperature) 2 tbsp. l.
-Butter (melted), 2 tbsp. l.
-Salt and freshly ground pepper to taste
-Egg yolk taste

Heat oven to 400F degrees.
Cover the baking tray with baking paper.
Put the potatoes in a saucepan and cover with cold water.
Bring potatoes to a boil over high heat, then reduce heat and simmer for 20-30 minutes. Pierce the potatoes with a fork, if it is soft, so ready.
Drain the potatoes and turn it into a puree.
Pour cream, butter room temperature and yolk. Stir until smooth.
Put the puree in a pastry bag and squeeze out small portions of mashed potatoes on a baking sheet.
Press down gorochki mashed thumb or the blunt end of a fork to get a flat disk.
Lubricate each with melted butter on both sides.
Bake 15 minutes, then turn over and cook for another 15 minutes until golden brown crisp.
Salt and pepper and serve immediately with a side dish or just with ketchup.

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