Yield: 1 pound, 4-6 portions
|
Potatoes, Russet, peeled |
1.25 - 1.5 parts |
|
Eggs Yolks |
2 - 3 ea |
| Butter - soft (at room temperature) | 1 oz |
| Nutmeg | to taste |
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu