Boil the potatoes as boiled potatoes, allow to evaporate and mix with egg yolk, butter and milk. Season the puree with nutmeg, salt and pepper and place in a piping bag with a large star nozzle.
Sprinkle small tuffs on a buttered baking sheet and bake at 180 ° C for 10 - 20 minutes until light brown.
Ingredients
Print Recipe
Pin Recipe