Vegetables
Brioche di Patate
Savory mashed-potato and cheese domes baked until golden, meant to soak up meat juices alongside a roast.
Ingredients
- 2 lbs. Yukon Gold potatoes, peeled and quartered
- 8 oz. Emmenthaler cheese, grated
- 1 oz. grated Parmigiano
- 2 tbs. sweet butter
- ½ cup whole milk
- 2 eggs
- salt and freshly ground black pepper to taste
Directions
Preheat the oven to 350°. Boil the potatoes about 20 minutes until fork-tender, then drain.
Mash with both cheeses, butter, milk, one whole egg and one egg white.
Spoon heaping tablespoons onto a parchment-lined baking sheet, pulling each up into a small dome about 2 inches high.
Bake 20-30 minutes until golden.