CookEat Recipe

Timbales of Potatoes

Name: Timbales of Potatoes
Ingredients: 6 Potato — Medium peeled potatoes; 1893 Millilitre Water — Boiling water for potatoes, two quarts; 1 Teaspoon Salt — Salt for potato water; 1906 source measure retained without conversion; 2 Egg yolk — Egg yolks; 0.5 Teaspoon Salt — Salt for purée; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Pepper — Pepper; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; Butter — Butter for six moulds; Butter — Butter for six timbale tops

Six baked egg-yolk potato timbales unmoulded from individual moulds.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Boil six peeled potatoes in two quarts water with one teaspoon salt thirty minutes as source guide; drain well and mash into saucepan.
Step 2
Add two yolks and separate seasonings, stir over heat five minutes. Lightly butter six individual moulds, fill and level, put a little butter on each top. Bake ten-minute guide to safe egg centre 74°C, unmould and serve.

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