Savory Potato and Poppy Seed Cookies

Rinse, peel and cook the potatoes in boiling salted water until tender, 20-25 minutes. Drain and press through a potato ricer while still hot. Allow to cool and mix with the flour, poppy seeds, eggs, and cornstarch. Season with salt, pepper, and nutmeg. Knead the dough on a floured surface (adding a little flour if necessary so that the dough does not stick). Divide the dough into 3 pieces and place each between two layers of plastic wrap. Roll out about 3 mm (approximately 1/8 inch) thick. Using various shapes, cut out the dough with cookie cutters. Mix the egg yolks with 2-3 tablespoons of water and brush the cookies with the egg wash. Sprinkle with poppy seeds or sea salt and bake in the preheated oven for 10-15 minutes until golden. Let cool before serving.