Preparation

• Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
  In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
  Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
  Shape duchess potato into small logs, (1 inch round by 3 inches long).
  Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown