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Pomme Marquis

Chef G
Entremetier
Print Recipe
Course Entremetier
Cuisine French

Equipment

  • pot for boiling potatoes
  • ricer
  • mixing bowl
  • baking sheet with parchment
  • piping bag

Ingredients
  

  • 1 pound potatoes floury variety (ie russet or Yukon Gold)
  • 1 yolk
  • 1 ounce butter
  • salt and white pepper
  • oil for brushing on top

Instructions
 

  • peel and cut potatoes
  • cut into even sized pieces
  • boil in salted water
  • drain and cool
  • mash and mix
  • pipe into rosettes

Bake

  • Brush the top of Pomme with Yolk
  • Bake at 350F until golden brown.
  • DoneDone. Hold for service.
Keyword Side Dish accompayment