4 med. potatoes, peeled and sliced
3 c. water
1 tbsp. butter
1 1/2 c. milk
1/2 c. coarsely grated Parmesan or Romano cheese
2 egg yolks
Salt and pepper
Cayenne
Marjoram

Cook potatoes in 3 cups water until mushy. Drain potatoes, reserving liquid; sieve potatoes. Melt butter in saucepan; add flour and cook without browning for a minute or two. Stir in potatoes with reserved liquid and milk. Blend until smooth and simmer for 10 minutes, stirring occasionally. Add the cheese and beat in the yolks. Continue beating until mixture is smooth, hot, and thick. Add a pinch of salt and cayenne. Crumble a pinch of marjoram over top.

Good dippers are bread, cooked turkey or ham cubes, or tiny cooked meatballs, raw cauliflower, cherry tomatoes, zucchini or sliced carrots.