Peel and clean the potatoes. Cut them into big pieces.
Place them in a pot with cold water and 1 tbsp of kosher salt.
Bring to a boil and reduce to a simmer. Let cook for 45-60 mins until you can easily pierce with a fork.
When ready, drain the water and return the potatoes to the pot over low heat.
Cut the butter to several pieces and add to the pot.
Mash the potatoes with the butter until homogenous and fluffy. Take off the heat.
Cool the mashed potatoes a bit and put them in a pastry bag with a star pastry tube.
Create the shapes on an oven baking sheet.
Dribble/brush a bit of raw scrambled egg over each mashed potato "pastry" for added crunchiness and golden color.
Place in the upper part of an oven preheated to 180°C(360°F) and bake it for 15-20 minutes.
Use a metal thin spatula to gently take off each "pastry" from the baking sheet.