Potato Madeleines

2 large baking potatoes, peeled and quartered
1/3 cup fine, dry bread crumbs
6 Tbl. unsalted butter at room temperature
1/2 cup milk
1 egg
2 cloves garlic, chopped
salt and pepper to taste
Cook the potatoes in boiling salt water until tender. Drain well when done.
Meanwhile, saute the bread crumbs in 2 tablespoons of the butter until lightly browned (about 2 minutes.) Cool.
Grease the madeleine mold with one tablespoon of the butter. Press about two teaspoons of the bread crumbs into each madeleine cup and place in the freezer for 15 minutes or more.
Preheat oven to 400 degrees.
Heat the milk to a boil. Mash the cooked potatoes with the milk, two tablespoons of butter, the egg, and garlic. Add salt and pepper to taste.
Pack about three tablespoons of potato mixture into each madeleine cup. Smooth the tops. Melt the remaining butter and brush over the top of each madeleine.
Bake for 25 minutes or until puffy and golden brown. Unmold and serve immediately. (You may need to use the point of a knife to unmold the madeleines.)
Makes 12.

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