Duchess Potatoes

This is still one of the great classic potato dishes. Its can be made a few hours ahead of time, but it should not be refrigerated; the potatoes simple do not taste the same after refrigeration. Just warm them through when ready to serve.

6 medium-sized cooking potatoes
1 teaspoon salt
pepper
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/4 milk if necessary
2 whole eggs
2 egg yolks

Preheat over to 450 degrees

Peel potatoes and cut into quarters. Steam them over water until soft but still firm. Put through a potato ricer or food mill. Whip the potatoes with an electric mixer along with butter, milk (if necessary) salt, pepper and nutmeg.

Beat eggs and egg yolks until light and foamy then add to potatoes. Whip together until fluffy. Put potatoes through into a pastry bag for desired shapes and bake in a preheated oven until lightly browned.