Free Recipe Potato Madeleines
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Potato Madeleines Recipe
1 lb Russet potatoes; peeled and
-dices into 1-inch cubes, (3
-cups)
1/2 c Scalded milk
6 tb (3/4 stick) unsalted butter
1 Egg
2 Cloves garlic; peeled and
-mashed
1-1/2 ts Salt
Freshly ground pepper
1/3 c Breadcrumbs
1 c Sour cream
3 tb Minced chives
Potato Madeleines Preparation
A 12-cup madeleine mold. Serves 6 In a saucepan, cover the potatoes with cold salted water. Bring to a boil, partially cover, and cook for 15 minutes, or until tender. Drain and mash the potatoes with a potato masher, ricer, or through a sieve. Combine and mix the potatoes, hot milk, 2 tablespoons of the butter, egg, garlic, 1 teaspoon salt, and pepper. Melt 2 tablespoons of the butter in a skillet and saute” the breadcrumbs until lightly golden. Butter a 12-cup madeleine mold. Press about 2 teaspoons breadcrumbs in each cup. Freeze for 15 minutes. Preheat the oven to 400 degrees. Pack about 3 tablespoons of the potato mixture into each madeleine cup: melt the remaining butter and brush it over the madeleines. Place the mold on a baking sheet and bake until puffy and lightly browned, about 25 minutes. Nudge each madeleine out of the pan with the point of a knife. Cool on a rack and serve with the sour cream mixed with chives and 1/2 teaspoon salt. NOTE: Author of the book says This is the creation of my friend Pat Opler, a natural cook who teaches cooking in Jackson Hole, Wyoming. Dip the madeleines in sour cream mixed with chives for cocktails. by ncanty@juno.com (Nadia I Canty) on Feb 26, 1998
Cooking Temperature:
Recipe Serves: 6
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