Prep : 20 minutes
Cook : 25 minutes
Ingredients* 400 g Violet potatoes
* 300 g Chips potatoes
* 2 whole eggs
* 10 cl milk
* Salt & pepper
Cook all the potatoes with the skin on in a large volume of salted water, starting with cold water.
Drain and peel the potatoes.
Crush with a fork, making 2 separate mashes (1 white and 1 purple). Add one egg and 5 cl of milk to each mash, then season if necessary.
Spoon a little of each mash into cupcake moulds and bake for ¼ hour at 180 °C.
Enjoy the cupcakes hot or cold.