Buttery Crisp Potato Cake

• 5 large Yukon gold or white potatoes (2 1/2 pounds or 1 1/4 kg), unpeeled and cooked
• 2 cups (300 g) all-purpose flour
• 1 cup (8 ounces or 250 g) butter, melted
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk, beaten

1. Preheat oven to 425F (200C).
2. Mash potatoes in a medium bowl with a fork to make about 4 cups.
3. Mix in flour, butter, salt, and pepper.
4. On an ungreased cookie sheet, shape potato mixture into a 9-inch (5-cm) circle, 1/2 inch (2 cm) thick.
5. Brush egg yolk on top (the egg makes a brown glaze), using a brush or your fingertips.
6. Bake 35-40 minutes or until golden brown and firm to touch.
7. Transfer to a serving plate and cut into wedges at the table.

gold, flour, butter, salt, freshly ground black pepper, egg yolk

Taken from www.cookstr.com/recipes/buttery-crisp-potato-cake (may not work)