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- 1 1/2 pounds russet potatoes, scrubbed
- 1 cup (or more) all purpose flour
- 1 large egg yolk, beaten to blend
- 1 teaspoon coarse kosher salt
- Large pinch of freshly grated nutmeg
- 1 tablespoon olive oil
- Special equipment: Potato ricer or food mill
Directions:View on Epicurious
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