Duchess Potatoes

01Method

1. 1

   Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat and cook at a gentle simmer until completely tender, about 20 minutes, then drain well.

2. 2

   Mash the drained potatoes in a large bowl. While still hot, mix in the egg yolks, half the butter, nutmeg, and salt, whisking until smooth and uniform. Allow the mixture to cool for about 10 minutes.

3. 3

   Position an oven rack roughly 6 inches below the broiler element and preheat the broiler. Prepare a baking sheet by lining it with parchment paper.

4. 4

   Attach a large star tip to a piping bag and fill it with the potato mixture. Pipe the mixture into golf-ball-sized rosettes onto the lined baking sheet, then lightly brush each rosette with the remaining butter.

5. 5

   Slide the baking sheet under the broiler and cook until the rosettes are heated through and the tops turn light golden brown, 3 to 5 minutes. Serve warm.