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