Duchess Potatoes

• 1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
• Salt and pepper
• 3 Tbsp. cold unsalted butter, plus more for parchment
• 2 large egg yolks
• 2 Tbsp. heavy cream
• 1 pinch ground nutmeg

Pre-heat your oven to 450F.

In a large pot, cover the potatoes with cold salted water with a couple of inches over the top.

Bring the pot to a boil, reduce the heat so the pot simmers and cook the potatoes until they're tender—15 minutes.

Drain the potatoes into a colander and let them sit for 5 minutes, then return them to the pot. Add the butter and, with a potato masher, mash them until justsmooth. Season them with salt and pepper and add 1 egg yolk, 1 Tbsp. cream, and a pinch of nutmeg; stir until combined.

Line a baking sheet with lightly buttered parchment paper. Dollop (or pipe if you're feeling fancy) the potato mixture in 2–4 equal portions on the sheet, 2 inches apart. If you like you can use a spoon to creat a dip for gravy in the top.

Chill in the freezer or fridge until firm, 15–30 minutes. Whisk together remaining egg yolk and 2 tsp. of cream. Brush on the potatoes and bake them until golden, 15 minutes.