Duchess Potatoes

I don't know the Polish name for these potatoes. In Germany they're called Herzogin-Kartoffeln. They're a wonderful alternative to mashed potatoes, and they look very decorative, too. I recommend them as a side dish for all kinds of meat and fish.

Ingredients:

• 0.5 kg potatoes (preferably the kind that cook down to a mush)
• 30 g butter
• 1 egg yolk
• 1 tbsp milk
• 1 tbsp heavy cream (or add more milk instead)
• salt
• pepper
• 1 egg yolk for brushing, optional

Peel the potatoes and boil them until soft. Add the butter while they're still hot and mash them well. Add the milk, cream, salt, pepper and egg yolk and mash again until the mixture is smooth and not too thick. If needed, add a little more milk or butter.

Preheat the oven to 200°C (390°F). In the meantime, put the potatoes into a piping bag fitted with a star tip and pipe small mounds onto a baking sheet. If you like, brush them with a beaten egg yolk. Bake for about 30 minutes, until the potatoes are golden brown.

Tips:

You can add a little Parmesan and mustard or nutmeg to the potatoes.

Enjoy!