Duchess Potatoes

Ingredients

• 2 pounds potatoes , peeled and cut into chunks
• Salt
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 3 egg yolks

Directions

1. Put the potatoes in a medium-to-large 3 qt pot, then add enough cold water to cover them by a couple inches. Salt the water with a couple teaspoons, bring it to a simmer, and cook until the potatoes are tender enough for a fork to slide in easily, about 20-25 minutes.
2. While the potatoes cook, melt 2 tablespoons of butter and set it aside for brushing on later, just before baking. Heat the oven to 425 degrees.
3. When the potatoes are done, drain them in a colander, then return them to the pot over low heat. Give them a minute or so to let extra steam escape.
4. Add 2 tablespoons of butter and mash until the butter is worked in. Add the nutmeg, black pepper and heavy cream, then keep mashing until combined. Once the mixture is incorporated, season with salt to taste and add the egg yolks. Mash until smooth, but do not keep going too long or the potatoes can turn gluey.
5. Transfer the potatoes to a piping bag fitted with a large star tip and pipe them onto a cookie sheet. If you prefer, spread the mashed potatoes into a casserole dish instead, then use a fork to make lots of peaks across the top. Those ridges and peaks will brown beautifully in the oven, and the browned bits are the best part, so make plenty of them. Whether you piped portions or used a casserole dish, brush the potatoes with the melted butter.
6. Slide them into the 425 degrees F oven and bake until nicely browned, about 20 minutes.