Butter (or salad oil)
Potato cookies – sweeter than dessert without the burden! approach
Peel and thinly slice the potatoes.
Steam in a steamer until cooked.
Serve the steamed mashed potatoes in a container with the butter.
Mix and mash them into a puree with a spoon while they are still hot (without butter, you can use unflavored salad oil instead).
Add the egg yolks and continue to mix well so that the three are incorporated (don’t overheat the mashed potatoes when pouring in the egg yolks).
Strain the mashed potatoes through a tighter spoon (or be lazy and just stir them in the food processor).
Cut off the front of the piping bag, attach the piping spout, and put the mashed potatoes in the piping bag.
Line a baking tray with parchment paper and squeeze the mashed potatoes into the baking tray.
Preheat the oven and bake at 200°C for 25 minutes, until the tops become brown and crispy.
The cookies are light and mild, and dipped in yogurt for a better taste. It’s also a great way to get the most out of your potatoes, as they are low in calories and satiating, so it’s a great snack during your diet.