Potato buns
Instructions
Boil the potatoes in their skins in salted water.
When cooked drain, peel them and pass through the dropping the past masher into a bowl.
Add the softened butter, the grated Emmenthal cheese, warm milk and stir.
Add a whole egg and egg white beaten until foamy, add salt.
Grease the baking and put the mixture of potatoes into round mounds.
Overlay each a smaller stack.
Brush with egg yolk.
Bake in preheated oven at 200 degrees and remove when the Croissant took a nice golden color.
Serve hot.
