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Recipe

BERNY POTATOES

Berny potatoes - A recipe by Epicuriantime.com

Serves: 8

15 minutes

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.
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Berny potatoes

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Jo(Portland, Oregon, US)says...

These potatoes come out with a slight crunch, and still moist inside.