Potato "Brioches"

8 "brioche"
  • 1 1/2 pounds boiling potatoes, peeled and quartered
  • 4 tablespoons unsalted butter, cut into pieces, at room temperature
  • 3 large egg yolks
  • 1/2 teaspoon salt
  • White pepper to taste
  • 1 teaspoon milk
  • 8 well buttered miniature brioche molds measuring 2 1/2-inches across the top, chilled
  • In a kettle cover the potatoes with cold water and bring salted water to a boil. Simmer potatoes for 12 to 15 minutes, or until they are tender. Drain potatoes and force them through a ricer into a bowl. Stir in the butter, 2 egg yolks, salt, and the white pepper and let mixture cool for at least 20 minutes or up to 2 hours.

  • Preheat oven to 425 degrees F.

  • Transfer 1/4 cup of the mixture to a lightly floured surface, with lightly floured hands pinch off a piece the size of a marble, and reserve it. Roll the larger portion into a smooth ball, and drop it gently into one of the chilled molds. Make a shallow indentation gently in the top of the ball, form the reserved marble size portion into a smooth ball, and carefully place it in the indentation. In a small bowl combine the last egg yolk with the milk and brush the egg wash onto each of the "brioches" , being careful not to let it drip down the side of the mold. Bake on a baking sheet for 25 to 30 minutes, or until they are golden brown. Let them cool on a rack for 20 minutes. Loosen the edges with a metal skewer and invert to carefully remove from molds. They may be made one day in advance. Store chilled and covered, and reheat at 400 degrees F. for 15 minutes.

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