<p>Peel and wash the potatoes.</p><p>Cut the potatoes into quarters and place them in a perforated GN container. Steam them.</p><p>Pass the potatoes through a vegetable ricer.</p><p>Mix the resulting purée with the butter and the egg yolks. Season with salt and pepper.</p><p>Transfer the purée into a pastry bag fitted with a large star tip.</p><p>Pipe regular rosettes onto baking sheets (type Vision Bake) lined with parchment paper.</p><p>Place the trays in the oven.&nbsp;</p><p><br></p>