How to Make Ultimate Duchess Potatoes

• Peel and Cut Potatoes: Start by peeling and cutting your Russet or Yukon Gold potatoes into evenly sized chunks. This helps them cook uniformly for the best texture.
• Boil: Place the potato chunks in a large pot, cover with cold water, and add a pinch of salt. Bring the water to boil and cook the potatoes for about 15-20 minutes until they're fork-tender.
• Drain and Dry: Drain the boiled potatoes in a colander. Return them to the pot and let them sit on low heat for a couple of minutes to evaporate any excess moisture.
• Mash: Mash the potatoes until they are silky smooth. Be careful not to over-mash; you want to avoid a gummy texture.
• Combine: Mix in the softened unsalted butter, heavy cream (or milk), egg yolks, salt, black pepper, and nutmeg (if using) until creamy and well combined.
• Add Cheese: If desired, fold in grated Parmesan cheese until fully incorporated.
• Preheat Oven: Preheat your oven to 400°F (200°C).
• Prepare Baking Sheet: Line a baking sheet with parchment paper.
• Pipe: Using a piping bag fitted with a large star tip, pipe the creamy potato mixture into decorative swirls or mounds.
• Bake: Place the baking sheet in the oven and bake for about 20-25 minutes until tops are golden brown and crispy.
• Garnish and Enjoy: Remove from oven, sprinkle with fresh herbs if desired, and serve immediately.