- 2 Pounds Yukon Gold potatoes, peeled and cubed
- 1/4 Cup heavy cream
- 4 Tablespoons unsalted butter, divided
- 1/4 Teaspoon numeg
- 1/2 Teaspoon black pepper
- 3 egg yolks
Preheat the oven to 425 degrees.
Place potatoes into a large pot and cover with cold water. Season the water with salt and bring to a simmer. Cook the potatoes until fork-tender, about 20 minutes.
Meanwhile, melt 2 tablespooons of the butter. Once the potatoes are cooked, drain and return to the pot. Add the unmelted butter and mash. Add the nutmeg, black pepper, heavy cream, and continue to mash. Season with salt and stir in the egg yolks.
Fill a large piping bag fitted with a star tip with the potato mixture. Pipe onto a baking sheet and brush with the melted butter. Bake for about 20 minutes until the tips are brown.