For the mashed potatoes, remove the peel from the potatoes and rinse them. Cook in a saucepan covered with salted water for 30 minutes. Drain and allow to steam.
Press through a potato ricer into a saucepan. Over low heat, stirring constantly, add butter, egg yolks and milk. Season with salt, nutmeg and sugar.
Meanwhile, whisk until the puree is white and creamy. Bring to the table immediately.
Preparation Tip:
The mashed potatoes go well with veal escalope. But equally with liver and sausage, fried eggs and game stew.
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