Potato Hearts Recipe
Ingredients
| Potatoes | 2 Medium | |
| Boiling water | (as required) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash | |
| Nutmeg | 1 Pinch | |
| Egg yolks | 2 | |
| Butter | , melted (as required) |
Directions
Cook potatoes in boiling water with the 1/2 tsp. salt until soft but not breaking up.
Drain and put through potato ricer (you should have about 2 cups).
Heat oven to 450 degrees.
Beat potatoes with electric mixer or rotary beater until completely smooth.
Add pepper and nutmeg.
Beat egg yolks well and beat them into potatoes.
Press potato mixture through a pastry bag or cookie press with a rosette tip onto a buttered cookie sheet making hearts 2 to 3 inches wide at the widest part (trace heart shapes with finger on buttered sheet as a guide).
Brush with melted butter and sprinkle lightly with salt.
Bake 10 minutes or until browned.
Drain and put through potato ricer (you should have about 2 cups).
Heat oven to 450 degrees.
Beat potatoes with electric mixer or rotary beater until completely smooth.
Add pepper and nutmeg.
Beat egg yolks well and beat them into potatoes.
Press potato mixture through a pastry bag or cookie press with a rosette tip onto a buttered cookie sheet making hearts 2 to 3 inches wide at the widest part (trace heart shapes with finger on buttered sheet as a guide).
Brush with melted butter and sprinkle lightly with salt.
Bake 10 minutes or until browned.
Chef
