Potato Purée
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- 500 g potatoes
- 3 egg yolks
- manteca de vaca (beef lard)
- picatostes (fried bread cubes)
Instructions
- Enough for four servings.
- Cook 500 grams of potatoes in salted water until cooked through.
- Pass them through a sieve or food mill to create a smooth purée.
- Mix the purée with 3 egg yolks and a little beef lard (manteca de vaca).
- Pour the mixture into a serving tureen and top with fried bread cubes (picatostes).