Step 1: Boil the Potatoes – Place your peeled and cubed potatoes into a large pot of cold salted water. Bring the water to a boil over medium-high heat and cook for about 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork. Drain them thoroughly and return them to the warm pot for a minute to let any excess steam escape, which ensures your mixture isn’t watery.
Step 2: Mash and Refine – For the smoothest results, pass the hot potatoes through a potato ricer or a food mill into a large mixing bowl. If you do not have one, mash them very thoroughly with a standard masher until no lumps remain. It is important to do this while the potatoes are still hot so they incorporate the other ingredients easily.
Step 3: Mix the Ingredients – Stir in the softened butter until it is completely melted and combined. In a separate small bowl, whisk the egg yolks with the heavy cream, salt, pepper, and nutmeg. Gradually fold the egg mixture into the potatoes, stirring until the consistency is smooth, thick, and holds its shape.
Step 4: Pipe the Potatoes – Transfer the potato mixture into a large piping bag fitted with a large star tip. Line a baking sheet with parchment paper. Pipe the potatoes into mounds about 3 inches wide, swirling upward to create a beautiful decorative point. If the potatoes are too hot to handle, let the bag sit for a few minutes before you start piping.
Step 5: Bake and Brown – Preheat your oven to 400 degrees Fahrenheit. Lightly brush the tops of the piped mounds with a little bit of melted butter. Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the edges are golden brown and the peaks are slightly toasted. Serve them immediately while they are hot and crisp.
