Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes, an elegant appetizer or side with crispy golden brown peaks.
Prepare a piping bag with large open star tip.
Preheat oven to 400 degrees F (200 degrees C).
Grease a baking sheet.
Fill a 3-quart pot with 4 inches water and 1 teaspoon salt.
Add potatoes; bring to a boil.
Reduce heat to low; simmer until tender 20 to 25 minutes.
Drain; return potatoes to the pot.
Cook potatoes over low heat until remaining water steams off about 3 minutes.
Let cool at least 15 minutes.
Place potatoes in a food processor and process until smooth.
Let stand for 5 minutes.
Add butter egg yolks remaining 1 teaspoon salt nutmeg and pepper.
Mix until just combined; spoon into the piping bag.