Instructions: A 12-cup madeleine mold.

Serves 6

In a saucepan, cover the potatoes with cold salted water. Bring to a boil, partially cover, and cook for 15 minutes, or until tender.

Drain and mash the potatoes with a potato masher, ricer, or through a sieve.

Combine and mix the potatoes, hot milk, 2 tablespoons of the butter, egg, garlic, 1 teaspoon salt, and pepper.

Melt 2 tablespoons of the butter in a skillet and saute the breadcrumbs until lightly golden.

Butter a 12-cup madeleine mold. Press about 2 teaspoons breadcrumbs in each cup. Freeze for 15 minutes.

Preheat the oven to 400 degrees.

Pack about 3 tablespoons of the potato mixture into each madeleine cup: melt the remaining butter and brush it over the madeleines. Place the mold on a baking sheet and bake until puffy and lightly browned, about 25 minutes.

Nudge each madeleine out of the pan with the point of a knife. Cool on a rack and serve with the sour cream mixed with chives and 1/2 teaspoon salt.

NOTE: Author of the book says "This is the creation of my friend Pat Opler, a natural cook who teaches cooking in Jackson Hole, Wyoming. Dip the madeleines in sour cream mixed with chives for cocktails."

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