serves 4

1 Tbsp. finely minced red bell pepper
1 tsp. vegetable oil
4 russet potatoes, peeled
4 Tbsp. butter
3 tsp. milk
2 egg yolks
1/2 tsp. salt
pepper to taste(if can tolerate)
1 egg, well beaten
1/2 tsp. cold water

Heat the vegetable oil in a small skillet and fry the bell pepper for a minute or so over medium heat; remove and set aside for the moment. Chop the raw potatoes into chunks about an inch across, then steam until tender, about 20 minutes. Mash the hot potatoes with butter and milk, then add in the egg yolks, salt, pepper and chopped bell pepper; mix well. Do this quickly so the potatoes don't cool too much.

Spoon the mashed potatoes into four rounded mounds on a buttered (or non-stick) cookie sheet. (For entertaining, use a pastry bag with a large star tip to make fancy spiraling puffs). Mix the beaten egg with the cold water and carefully brush onto the potatoes. Brown potatoes under the broiler until they are a light golden brown about 4 or 5 minutes. Remove with a spatula and serve.