Press cooled cooked peeled potatoes into a sufficiently large bowl, stir in the egg yolks as well as the whipped cream precisely. Season the quantity with salt, pepper and nutmeg. For duchess potatoes, pipe this amount, using a pastry bag with a star nozzle, in a cone shape onto a buttered baking sheet. Brush the potato molds with egg yolk and bake in the oven at 180 °C and top heat until golden brown.
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