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 left; otherwise, you won't be able to pipe beautiful towers, passing them through a food mill is also an option.

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

Insert the piping nozzle into the piping bag and press 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 piles.

Pipe towers on each circle.

Bake for 10-15 minutes 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 nicely warm inside too.