Duchess potatoes

Peel the potatoes and steam them until cooked, push them through a potato ricer into a bowl or mash very finely with a potato masher so that you have no lumps, otherwise you won't be able to pipe nice towers, passing them through a sieve is also an option.

Mix in the butter in cubes, yolks, pepper, salt, and nutmeg well, beat them together firmly, taste and season if necessary.

Insert the piping tip into the piping bag and push it in well.

If you find it easier to fill, you can place the piping bag in a measuring cup.

Optionally, draw 8 circles of about 7 cm in diameter on the underside of baking paper, then you can nicely distribute the mounds.

Pipe towers on each circle.

Bake for 10-15 min in the oven at 190°C, serve immediately.

If they come out of the refrigerator, bake them at a slightly lower temperature for about 20 minutes so they are nice and warm inside as well.