|500 g||Floury boiling potatoes|
Mashed potatoes are especially fine with a floury cooking potato variety. Peel potatoes, rinse, dice and put them into a pot. Just cover with water. Season with a pinch of salt. Put the lid on. Bring to the boil briefly. Cook on medium heat for 20 minutes. Drain water. Let it evaporate a little. Warm up the milk and add it. Mash it with a potato masher to a fine puree. Do not puree with a blender as this will make the puree tough. Mix the egg yolks and butter into the puree. Sprinkle with finely chopped parsley.