Duchess Potatoes

1. Fit a piping bag with a coupler and large open star tip.
   

2. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

3. Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.

4. Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.

5. Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add egg yolks, butter, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.

6. Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.

7. Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.

8. Bake in the preheated oven until golden brown, 35 to 40 minutes.

Tips

Use a potato ricer instead of a food processor if preferred.

If timing is an issue, you can shorten the process; skip cooling the rosettes and spoon on some melted butter instead of using an egg wash. This may flatten the rosettes a bit; egg wash tends to be more visually appealing.