• Potatoes
  • Butter
  • Eggs
  • Salt
  • White Pepper
  • Nutmeg
  • Directions

    Peel big potatoes and half cook them in salted water. When they are cooked, dry them in the oven and mash into a purêe, adding only butter and whole eggs (2 whole eggs for 4 or 5 potatoes). Season with salt, white pepper and a pinch of nutmeg. Fill up a pastry bag with the purêe and squeeze onto a buttered sheet, making roses or tress-shaped mounds. Brush them with an egg yolk and brown them in the oven.

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