Potato Star Knots

Ingredients

2 lb starchy potatoes
2 eggs
2 egg yolks
1/8 tsp nutmeg
1/2 tsp paprika (optional)
3 tbsp cf margarine
2 tsps salt
1/2 tsp pepper

Directions

Buy slightly more than 2 lb of "old" potatoes, like the one for baking, not the "new" kind that comes out in spring, as flavor is too strong.
At your choice, you can wash potatoes very well, boil them with the skin, and peel them afterword, while still hot (watch your fingers) or you can peel the potatoes, cut them in half for fast cooking, and boil them in water. You can also steam-cook them in a wire basket in your pot.
Just an "FYI": they absorb more water if they are peeled and boiled, than steamed or boiled with skin.
Cook them until done; drain and peel one or two potatoes at a time, and while still hot put in potato ricer and squeeze them to mash. You can use a potato masher, but have to make sure it will be SMOOTH; do not use a bender/mixer as it alters the taste.
Put into a large ceramic or glass bowl; they holds heat well.
Add the margarine, salt & pepper, nutmeg and paprika.
Mix well with a wooden spoon.
Incorporate three egg yolks, one at time, making sure to stir well to avoid sudden cooking of the yolk, and therefore the "scramble effect", then add the last whole egg mixing as well for the same reasons.
Put this mixture in a pastry bag with star tip, and squeeze out onto a baking sheet, while giving it a turn so to achieve a star look (as if you were piping stars on a b'day cake). You will be using about 1 Tbsp for each "Knot". Brush with last beaten egg white and bake at preheated 360 degree oven for 15 to 20 min or until golden brown.

Tip: I usually omit the egg white brushed on top and line them up on baking sheet covered with GF/CF wax paper so they'll come unstuck easily and then freeze them for future use. Once they're frozen, I put them in a ziploc bag to store in the freezer, and pull out small amounts at a time. Remember that you have to work very fast, because as the mixture cools off it gets hard to pipe out.

A good addition to it may be a boiled carrot mashed along, or a boiled zucchini, but make sure it has lost all the water after boiling, or mixture will "run" and be hard to shape.