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6 well-baked*, medium-sized yellow-fleshed potatoes, still warm (even hot!) NOTE: It’s important that they be well-baked so that the flesh is very soft
2 egg yolks
1 c. potato starch
salt & pepper, to taste
Pinch of nutmeg (optional)
Water
For the Arrabiata:
6 scallions, chopped
2-3 Tbsp olive oil
1 Tbsp. vinegar
3 large cloves garlic, crushed
2 15oz cans tomato sauce
Crushed chilis/chili flakes, to taste
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