CUCHESSE POTATOES

4 lbs. large red potatoes
3/4 stick butter, cut into pieces
l-l/4 cups milk
3 large egg yolks
Peel and quarter potatoes and in a large saucepan ocver with salted cold water by 2″. Bring water to boil and simmer potatoes until tneder, aobut l5 mins. While potatoes are simmering in a small saucepan heat butter with milk over mod low heat until melted and keep warm. Drain potatoes in colander and force through a rice or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and s&p to tastge. Heat oven 400. Spread about l/3 potatoes in a buttered l qt. gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4″ star tip. On potatoes in dish pipe potatoes in the bag. Potatoes may be prepared up to this point l day ahead and chilled, covered loosely. Bake potatoes until heated through and tops of “ghosts” are golden, l5 to 20 mins. Gourmet Magazine