Duchess potatoes
Instructions
Boil the potatoes in their skins.
When cooked drain, peel them and pass through the potato masher by dropping the past in a saucepan.
Place over heat, add the butter and stir carefully.
Remove from heat and stir the mixture three egg yolks, add salt.
Put the puree in a pocket with a star nozzle and, pressing gently, draw many small "spumoncini" on buttered plate of the oven.
Brush with the egg yolk and place in preheated oven at 200 degrees for a few minutes.
Do Brown and serve immediately.
