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1
Rinse the potatoes, but do not drain.
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2
Wrap in plastic wrap with the skins intact.
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3
Microwave for 3-4 minutes until soft.
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4
Peel the skins while hot.
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5
Prepare 100g of potatoes.
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6
Mash with a masher, and spread on a tray to let it cool completely (leave uncovered to evaporate the excess moisture).
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7
If they are still watery, microwave for 1 more minute without covering to get rid of the excess moisture.
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8
Bring the butter to room temperature.
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9
Put the butter into a bowl.
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10
Beat with a whisk, and add sugar and mix well.
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11
Add egg yolk and mix well.
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12
Add the potatoes and mix.
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13
Once everything is mixed well, add the sifted flour, and mix briskly with a spatula until the texture is no longer floury.
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14
Once the mixture had thickened, wrap in plastic wrap and shape into a log.
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15
Leave it for an hour in a fridge.
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16
Cut into 5mm thick slices with a knife, and arrange them on a baking sheet.
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17
Bake for about 20 minutes in an oven preheated to 340F/170C.
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18
They are soft after baking, so let them cool completely on the sheet.
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19
The salted butter brings out the sweetness of the potatoes.
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20
If using unsalted butter, add 2 pinches of salt when mixing the dough.
