- 2 1/2 pounds russet potatoes (about 5 small)
- Coarse salt
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
Preparation time 120mins
Cooking time 120mins
In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.