Potato Purée
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 500 g potatoes
- 3 egg yolks
- a little manteca de vaca (beef lard)
- as needed picatostes (fried bread cubes)
Instructions
- Cook the potatoes in salted water until tender. Pass them through a sieve or food mill to create a smooth purée. Mix the purée with the egg yolks and a little beef lard (manteca de vaca). Pour the mixture into a serving tureen and top with fried bread cubes (picatostes).