DUCHESSE POTATO CASSEROLE

4 to 5 medium potatoes, about 1 1/2 lbs
Boiling salted water
2 tbsp butter or margarine
salt and pepper, to taste
1/8 tsp nutmeg
2 eggs
2 egg yolks
3 tbsp finelly chopped parsley or chives (for garnish)

Pare the potatoes. Cut into cubes. Place into pan with boiling salted water to cover. Cook 20 minutes or until potatoes are tender. Drain.

In large mixer bowl, whisk the potatoes until fluffy. Add the 2 tbsp butter, salt and pepper to taste, nutmeg, eggs and egg yolks. Turn into a shallow, 1 quart casserole if desired, press a portion of the fluffy mixture through a pastry bag to decorate the top of the casserole. Dot with additional butter.

Bake immediately for 15 minutes or until edges begin to turn golden. (Or cover and refrigerate. Uncover before baking. The casserole will take about 10 minutes longer to bake.)

Sprinkle with parsley or chives.