The recipe is ridiculously simple and didn't want it to spread. Many of You (and myself included) would say, "so Why suffer to eat up potatoes-mashed potatoes?" But there's a reason this recipe was invented? And I somehow offended him? And suddenly You like it. So... Wash and peel potatoes. Boil it in salted to taste water as usually cook the potatoes for mashed potatoes.

Then shalt potatoes in puree, add soft butter and warmed milk. Mix into a homogeneous mass without lumps. You can use a mixer on low speed. Try potatoes, you may need to salt to taste. Beat in mashed potatoes turns 2 eggs and mix again.

In the original mash should be put on greased baking sheet in the form of pyramids with the help of a pastry bag or spoon. I have used the silicone molds for muffins and a candy bag. But the pouch was too small (only for decoration suitable), and then I built it myself from a bag for baking and cone from the original bag. The cone is gently pushed through a small hole in the corner of the bag and to be sure wrap the tape.

To turn on the oven to 180* and let it warm up. Put potatoes in a bag for baking and squeeze in a circular motion in a muffin tin or directly on a greased baking sheet. To be honest, I was not very successful - the line was interrupted. You just get better - no doubt.

Now, put the potatoes in the oven for 20 minutes (focus on your oven). The crust should be Golden and crispy. I have it was crunchy, but remained pale. Old gas oven only has bottom heat (the bottom always fried, and the top remains pale), and the plate is not sealed. Here is the result - the potatoes do not lose shape.

To the potatoes I roasted chicken, made the sauce and roasted vegetables. Sour-cream sauce in the sour cream added a bit of tomato paste, cream, garlic (press) to taste, and any herbs (finely chopped), ground pepper to taste and mix well. And You, of course, will cook differently. Try. Children mashed up in a new filing just like.

And this is the book I took a picture with the original name.

Well, something like that. Not a masterpiece, of course, but tasty.