Homemade Potato Base And Preparation Of Fresh Ingredients
The success of these balls relies on a simple but precise technical base. The 400 g of potatoes, peeled and washed, start their cooking in cold salted water. This detail matters: if plunged directly into boiling water, they would cook unevenly. Twenty minutes are enough to obtain tender flesh, which is then mashed with a fork after cooling completely. This slightly rustic texture, far from a smooth puree, guarantees the hold of the balls during shaping.
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