About the Recipe
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Steam the potatoes or simmer them in water untiltender. Drain in a colander and let dry in an oven several minutes.
Pass the potatoes through a food mill or ricer.
Add butter and mix to a smooth paste. Season to taste with salt, pepper, and just a little nutmeg (the potatoes should not taste strongly of nutmeg).
If the potatoes are very moist, stir over a low flame, to stiffen. They must be much stiffer than mashed potatoes.
Add the egg yolks (off the fire) and beat until smooth.
Put the mixture in a pastry bag with a star tube and bag out into desired shapes on sheet pans or as platter borders