2 decent sized russets - baked, peeled, then riced
Added a large egg yolk
2tbs butter
and about 1 cup flour....
worked it for a little bit, rolled out, cut, then sauteed a little under medium heat in some duck fat.
amazing tasting, but I'm trying to recreate a dish from our favourite restaurant and thiers is just a little lighter, almost melts in your mouth, like it's filled with air.
don't get me wrong, they were very light and fluffy, but still not my 4-star joint.
input? neeeeeeed innnnpuuuuttt.....