By Lucy Madden
This purée can be put into a pre-baked pie crust (I once made it to advantage with a nut pastry) and put into the oven to brown, but it is not necessary. Extra effort, however, rarely goes unnoticed by the diners.
Bake the cleaned potatoes and when cool, scrape out the centres. Put through a sieve and put the potato into a pan with the butter, egg yolks, seasoning and nutmeg.
When smooth and white, add the whipped cream. The purée can now be served or put into a pastry case.