1 In a large saucepan arrange your potatoes cut into thick slices* pour mineral or spring water to cover, salt with coarse salt add the bay leaves and cook while monitoring the cooking (the knife should go in on its own).
2 Preheat your oven to 190°C (375°F) (gas mark 6+).
3 Drain your potatoes, remove the bay leaves and place them on a baking sheet then put them in the oven slightly ajar (with a stopper) until the skin crusts a little (approximately 10 minutes).
4 Then pass through a ricer (fine grid) then pour back into your saucepan, add freshly ground white pepper a little nutmeg zest and fine salt, then add your butter cut into squares and dry over the heat with a wooden spatula as if you were making choux pastry, then transfer to a large bowl and add the yolks and eggs slowly incorporating them little by little until your "mixture" is compact
There you have it your "mixture" is ready!
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