Duchess Baked Potatoes
Peel potatoes and cook in salted water, about 25 minutes. Drain and let steam.
Press hot potatoes through a potato ricer and combine with butter, egg and egg yolks. Season with salt, pepper and nutmeg.
Transfer potato mixture to a pastry bag fitted with a large star tip. Pipe rosettes onto a baking tray lined with parchment paper. Mix egg yolk with cream and brush onto rosettes. Bake in a preheated oven at 220°C / 425°F until golden, 5-6 minutes.