Duchess Potatoes

800 g (new) potatoes
1 Tbsp salt
30 g butter, on room temperature
3 egg yolks
nutmeg to taste

Put the potatoes in a large pot. Fill the pot with cold water, enough that potatoes are all covered. Add salt and cook until potatoes soften. When they’re done, peel and mash them while they’re still hot.

Transfer puree into a pot, add butter and cook for a few minutes on low heat, stirring with a wooden spoon continuously. Remove from heat, wait until it cools down a little and stir in 2 egg yolks, salt (if needed) and nutmeg.

Transfer the mass into a piping bag and pipe kisses onto a baking sheet. Spread some egg yolk over with a pastry brush so they could get nice color. Bake in a preheated oven on 200°C for about 15-20 minutes.

This is a recipe from Sale & Pepe magazine, Serbian issue for June 2009.