- 5 large Yukon gold or white potatoes (2½ pounds or 1¼ kg), unpeeled and cooked
- 2 cups (300 g) all-purpose flour
- 1 cup (8 ounces or 250 g) butter, melted
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- 1 egg yolk, beaten
- Preheat oven to 425°F (200°C).
- Mash potatoes in a medium bowl with a fork to make about 4 cups.
- Mix in flour, butter, salt, and pepper.
- On an ungreased cookie sheet, shape potato mixture into a 9-inch (22.5-cm) circle, ½ inch (1.2 cm) thick.
- Brush egg yolk on top (the egg makes a brown glaze), using a brush or your fingertips.
- Bake 35-40 minutes or until golden brown and firm to touch.
- Transfer to a serving plate and cut into wedges at the table.