A light, creamy starch side dish, great as an appetizer or with any meat dish
- 1 1/4 pound Idaho potatoes or Stocky Kartoffel
- 6 each eggs yolks (only) slightly beaten
- 3 each whole eggs slightly beaten
- 11 ounze butter cold
- 2 1/2 ounze heavy cream
- 2 ounze bacon diced, rendered-not to crispy!
- 2 tbls chives minced
- to taste salt, white pepper, aromat, nutmeg
Boil the potatoes with the skin on until soft. Let cool slightly so you can touch them, but not cold, peel them, place them into a food processor, add seasonings to taste, and all the eggs (yolks & whole), turn on the machine on low, add the butter, one piece at the time, Then add the cream. Puls the food processor on and off, making sure to puree all the pieces of potatoes. Do not puree too long, just long enough to obtain a perfectly smooth, bright-colored mixture.
Pour the mixture into a mixing bowl, add the bacon chips and the chives, adjust the seasoning, fill the buttered ramekins, bake at 325F. (160C.) for about 30 - 35 min.
Remove from the oven, let rest for 5 min. turn upside down onto the serving plate, serve as desired as a starch or side dish.