INSTRUCTIONS
Cook the potato in boiling salted water. After cooking, while still warm, peel and mash the potato with milk. Let it cool.
To the mashed potato, add salt, flour (with a spatula), whole eggs (one by one), egg whites (not whipped), and the crème fraiche.
Heat enough clarified butter in a nonstick sautéed pan to coat the bottom of the pan. When the butter is very hot, add the potato dough, and cook both sides quickly until it is a nice golden brown color.
Serve with crème fraiche, smoked salmon, and caviar