1 Cook the potatoes in salted water, peel them while hot and pass through a vegetable mill with fine grating to reduce them to a puree. Add the 17.75 oz (500 g) of softened butter, salt and two eggs. Whisk until all ingredients are completely mixed.
2 Add the flour little by little. Make a ball and work with a rolling pin like puff pastry.
3 Personally I give it six turns spaced 15 minutes apart.
4 Finally, roll out to 15 mm thickness directly onto a baking sheet lined with parchment paper.
Generally the galette will be practically the size of the sheet. Be careful to trim the edges.
5 Brush with egg and score diagonally. Bake in a hot oven at 180/390°F (200°C) for approximately 45 minutes.
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