Duchess Potatoes

Ingredients:

6 medium sized Yukon Gold Potatoes
1 Cup of Heavy Cream
3 Egg Yolks
1 1/2 Sticks Of Butter
Salt
Black Pepper
Paprika
Dried Parsley
Nutmeg
Non Stick Spray

Directions:

Peel and cut your potatoes into large chunks, add to a pot with water and a couple of tablespoons of salt and boil as if you are making mashed potatoes. When you can stick a fork in them and they are soft, they are done.
Drain well and then return to the hot pot on the stove (burner off) and let the water evaporate off of them for a few minutes.
In a small sauce pan add your heavy cream, one stick of butter, salt and pepper to taste, 2 table spoons of dried parsley and 1/2 teaspoon of nutmeg. Warm until butter is belted, don’t let this boil. Stir often.
Add this cream and butter to the potatoes and mash as you normally would, I use a hand masher, you can use your hand mixer or however you typically whip your potatoes. Just make sure there are no large chunks.
Let the potatoes cool a bit and add the three egg yolks and fold them in until well combined.
Cover a cookie sheet in foil and spray with non stick spray.
Add your potatoes to a pastry bag with the largest star tip, I used my pampered chef cake decorating tool, you can also use a ziploc bag and just cut off a corner.
Pipe the potatoes into mounds on the baking sheet. I place them about an inch apart.
Melt the remaining 1/2 stick of butter and drizzle some butter on each potato mound. Sprinkle each one with paprika.
Bake at 375 degrees for about 15 to 20 minutes. You will know they are done when the tips are golden brown.
*If you do not want to pipe the potatoes on a cookie sheet you can add the potatoes to a casserole dish and make peaks in the dish using a fork, drizzle with butter and paprika and bake the same way.

I await your comments! Enjoy!