For the potato pudding with fresh cress, boil the potatoes, peel while still hot and press through a potato press. Mix with yolks, butter flakes, salt, nutmeg and cornstarch. Beat egg whites with a pinch of salt until stiff and fold in.
Butter several small (or one larger) ramekins well and sprinkle with breadcrumbs. Fill the mixture about three quarters full, place in a water bath and cook in a preheated oven at 180°C for about 20 minutes (larger molds a little longer). Turn out of the mold.
Roast the breadcrumbs in butter until golden brown, mix with finely chopped garlic and sprinkle over the potato pudding. Sprinkle with freshly chopped watercress.
Preparation Tip:
This refined potato pudding with fresh brook cress is suitable as a g'schmackige side dish to all kinds of meat dishes.
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