Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 800 g potato (s), floury cookin
- 1 onion (s)
- 4 tablespoon heavy cream
- 4 egg yolks
- 4 tablespoon potato flour
- 3 egg whites
- 0.25 teaspoon ¼ thyme
- 0.25 teaspoon ¼ marjoram
- 0.25 teaspoon ¼ oregano
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, cook in the skin and allow to evaporate a little. Then peel and put through the potato press.
- Separate the eggs and dice the onion. Mix the egg yolk, diced onion, cream, potato flour and herbs with the pressed potatoes.
- Beat the egg whites very stiff and carefully fold into the potato mixture with a spoon.
- Grease the muffin pan well and distribute the potato mixture evenly over 12 molds.
- Bake in the preheated oven on the middle rack at 180 degrees C for about 30-40 minutes. Serve warm with the main course or as a main course with a salad.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below