- large potatoes peeled and cut in even size cubes 5
- butter 60 gr
- white pepper ¼ teaspoon
- Table salt
- egg 1
- double cream 130 ml
- Olive oil
Add potatoes to pot of cold water, cook for 20 minutes, drain and add butter, salt, pepper, egg and cream.
Mix well to form puree, flatten on tray and chill for at least an hour in fridge.
use shaped cookie cutters to form shapes in the puree and place on tray with baking paper, grease and bake for 20 minutes at until brown.