Preheat oven to 180C, Baked whole potato with skin for 1 hour 30 mins. Let it rest for 20 mins. Discard the skin.

Press potatoes through a potato ricer. Add egg yolk, flour and potato starch.

Mix well, cut to about 10 gm size. Roll each piece against tines of a fork to make ridges. Keep in freezer.

130 gm / Portion. Serve well with Sage Butter or Gorgonzola Cream or Pesto or Meat Ragout or Tomato Sauce.