(*) makes 24 pieces, should offer for 4 people.
Soften the potatoes in salted water, uncovered, over medium heat for about Fifteen minutes. Drain the water, evaporate residual moisture of the potatoes while moving the frying pan back and forth on the turned off plate until they are whitish and dry. Pass the potatoes through the passe vite. Add butter, yolks and milk, mix well, season. Fill duchess mixture into a piping bag with a serrated nozzle (11 mm diameter). Pipe thin balls of about 3.5 cm diameter onto a baking tray lined with parchment paper.
Distribute the ingredients up to and including the olives evenly over the squares. Pipe rosettes on top with the remaining duchess mixture. Brush with butter.
Bake: in the middle of the oven heated to 220 °C for about fifteen minutes.
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