Sprigs of potatoes duchesse

Peel the potatoes, cut into large chunks and boil in salted water cold initially.

After about half an hour, drain and put them immediately by crushing potatoes mashed up in a heavy-bottomed saucepan.

Put the pan on the flame adjusted in half and, stirring constantly, then dry the puree for a couple of minutes.

Without ceasing to stir cream.

the butter into pieces and, off the heat, mix the potatoes even the yolks, one at a time, the grated cheese and a pinch of salt.

A plate lined with parchment paper, place the mixture into a pastry bag fitted with a spout of 1.

5 cm and spizzato formed on many sprigs of about 4 cm in diameter.

Beaten with a little beaten egg and put the plate into the already warm oven to 200 degrees and cooking for about a quarter of an hour, until the potatoes have taken a beautiful golden color