Duchess potatoes go well with both meat and fish. This recipe is suitable for 6 people.

750 g almond potatoes

2 tablespoons butter

2 dl milk

2 egg yolks

1/2 ts pepper

Boil / pull the almond potatoes in lightly salted water. Make sure they do not boil to pieces. Pour off the water and mash them. Add butter, milk, egg yolks and pepper. Transfer the mixture to a spray bag and make rosettes on a baking sheet. Bake in the oven at 250 degrees for 10 minutes.