|Potatoes||1 Pound, thickly sliced|
|Vegetable oil||1 Teaspoon|
|Butter||2 Ounce, softened|
|Pepper white||1 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, grated|
Place the potatoes in a saucepan.
Pour over enough water to cover the potatoes and add 1 teaspoon of the salt.
Bring the water to the boil over high heat.
Reduce the heat to low, cover the pan and simmer for 20 to 25 minutes, or until the potatoes are soft.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
With the vegetable oil, grease a baking sheet.
Set it aside.
With a potato masher, mash the potatoes until they are completely smooth.
Add the butter, egg yolks, pepper, nutmeg and the remaining salt to the puree and mix well.
If you wish to pipe the puree into decorative shapes, fill a forcing bag with the mixture.
Pipe the potato on to the baking sheet in the shapes you wish.
Place the sheet in the centre of the oven and bake for 10 minutes, or until the potato puree is golden brown.
Remove the puree from the sheet and serve.