Summary

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

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Instructions

1. Wash the potatoes, cook in the skin and allow to evaporate a little. Then peel and put through the potato press.
2. Separate the eggs and dice the onion. Mix the egg yolk, diced onion, cream, potato flour and herbs with the pressed potatoes.
3. Beat the egg whites very stiff and carefully fold into the potato mixture with a spoon.
4. Grease the muffin pan well and distribute the potato mixture evenly over 12 molds.
5. 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.