1. Peel the potatoes and cook them in salted water for 25 minutes. Drain the water and let the potatoes steam dry for a moment.
2. Press the warm potatoes through a potato ricer. Stir in the butter and egg yolks. Season everything with salt, pepper, and nutmeg.
3. Fill the puree into a piping bag fitted with a large star tip. Pipe rosettes onto a baking sheet lined with parchment paper. Brush the tops with melted butter and bake in the oven at 220 degrees for 8 to 10 minutes until golden brown.
Nutrition per serving
kcal: 329
Protein: 6 g · Fett/Fat: 21 g · Carbs: 29 g
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