Potatoes Robert - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

These mashed potato cakes with egg yolks and chives are a classic of French cuisine and a fitting complement to any entree.

Ingredients:

5 pounds russet potatoes
1 pound whole butter, cut into small pieces
12 each egg yolks
2 tbsp fresh chives, minced 

Bake the potatoes in the oven until they are tender.  This may take close to one hour.  While the potatoes are still warm, peel them and pass the flesh through a food mill.  You can also mash them with a potato masher, but the texture of the final product will not be as light.

Combine the potatoes with the butter, egg yolks, and fresh chives, and mix until uniform.

Form the potato mixture into small cakes.  This can be done with an ice cream scoop or by hand.  In a small non-stick pan, sauté the potato cakes, pressing them flat, until they are golden brown and crisp. 

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