Duchess Potatoes (Print Version)

# Ingredients:

01 - 2 pounds Yukon gold or russet potatoes, peeled and chopped.
02 - 1/4 cup unsalted butter, melted and divided.
03 - 2 tablespoons heavy cream.
04 - 1 teaspoon salt.
05 - 1/4 teaspoon ground black pepper.
06 - 1/4 teaspoon grated nutmeg.
07 - 3 egg yolks.
08 - Chopped fresh parsley for garnish.

# Instructions:

01 - Preheat oven to 425°F. Line baking sheet with parchment paper.
02 - Boil potatoes in large pot of cold water for 15-20 minutes until very tender. Drain well.
03 - Press potatoes through ricer into large bowl. Add 2 tablespoons butter, cream, salt, pepper, and nutmeg. Let cool slightly.
04 - Stir in egg yolks one at a time until well blended.
05 - Pipe potato mixture into 12 mounds on baking sheet. Brush with remaining butter. Bake 20 minutes until golden brown.

# Notes:

01 - Cool before adding eggs to prevent scrambling.
02 - Can use stencil for uniform sizing.
03 - Optional egg wash for deeper color.
04 - Can garnish with different herbs or Parmesan.

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