List of Ingredients
- yellow potatoes
- 12 OZ. of blue potatoes
- Milk
- Butter
- Sage
- Rosemary
- Extravirgin olive oil
- Fine and coarse salt
- Pepper
Method
Scrub and rinse all the potatoes. Cut half of the yellow potatoes into chunks and boil the chunks for 20 minutes in unsalted water. Cut the rest of the yellow potatoes and all the blue potatoes into very thin slices, using a mandolin if possible. Set the slices in a single layer on a baking sheet lined with parchment paper. Sprinkle with salt, drizzle with oil and season with a little fresh sage and rosemary and bake the potatoes at 350°F for 5-6 minutes.
Mash the boiled potatoes and flavor them with a generous pat of butter, 4 tablespoons milk and a pinch of salt. Whip the potatoes with a whisk until smooth. Place the mixture in a pastry bag. Assemble 12 small mille-feuilles by alternating the yellow potatoes and blue potatoes with the mashed potato.
Decorate the top layer of each stack by making a little flower with small potato slices. Finish with a grind of pepper, a few grains of coarse salt and crushed rosemary.