Ingredients

3 3/4 pounds Baking potatoes (10 whole)

6 fluid ounces Milk, hot

4 ounces Unsalted butter

2 each Egg yolk

1 teaspoon Salt

1/2 teaspoon Black pepper, ground

Method

Pierce the potatoes with a kitchen fork or paring knife, Bake in a 425°F oven

until very tender and cooked through, about 1 hour.

Slice away the tops of the potatoes and scoop out the flesh while it is still very

hot. Reserve the potato skins. While the potato flesh is still hot, purée it

through a food mill or potato ricer into a heated bowl.

Add the milk to the potatoes and mix until just incorporated.

Add 3 ounces of the butter, the egg yolks, salt, and pepper. Mix well.

Transfer the mixture to a piping bag and pipe back into the skins. Dot the

remaining butter on top of each potato. Bake at 425°F, until the tops are lightly

browned and the potatoes are very hot, about 10 minutes. Serve.

Cooks Comments and Tips

.