Peel the potatoes, cut into 1 cm cubes and simmer in salted water for 15 minutes. Drain carefully and allow to evaporate. After about 5 minutes, press through a potato press or press very finely with a tamper. Do not use a mixer, as this will result in a very sticky mass.
Now bring the milk, water and butter to the boil. When the butter has melted, remove the pan from the fire and add the flour. Immediately beat with a whisk, putting the pot back on the plate. Season with salt and nutmeg. Just before the mixture burns to the bottom of the pot, turn off the temperature and finally remove the pot from the stove and let it rest for a moment. Now fold in the eggs, mix well and finally work in the still warm potato mixture. If this dough is too firm, add a little milk or water.
Shape cams the size of a ping pong ball, but work more in the shape of an oval, like small rugby balls. Fry these in the deep fryer or a higher pot until golden brown, then degrease on kitchen paper and serve immediately.
Pull the formed cams through a little flour, turn in an egg and pull through the breadcrumbs. Then fry and degrease in the same way.
You put the still warm, not too firm dough in a piping bag with a star nozzle and squirt the contents onto a baking sheet lined with baking paper, as you do with French fries, duchess potatoes (see my recipe in the database). Now brush the piles with the egg yolk and place in the oven preheated to 175 degrees for 25 minutes.