8 cups (2 litres) peeled and cubed potatoes (about 8 potatoes)

1/2 cup (125 ml) butter

1/2 cup (125 ml) milk, approximately

Salt and pepper

In a saucepan, cook the potatoes in salted water until very tender, about 15 minutes. Drain.

With a masher, mash the potatoes with the butter. With an electric mixer, purée the mixture with the milk. Adjust the seasoning. The purée should be firm.

With three different sizes of ice cream scoops, shape three balls of potatoes.

Create the eyes with two pink peppercorns, the nose with a piece of carrot and place a sprig of rosemary as a broomstick.

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