Crispy Potato Rosettes (Print Version)

# Ingredients:

01 - 3 egg yolks.
02 - 1/4 teaspoon grated nutmeg.
03 - 1/4 cup unsalted butter, melted and split.
04 - 1/4 teaspoon ground black pepper.
05 - Chopped fresh parsley for topping.
06 - 2 pounds of russet or Yukon gold potatoes, peeled and diced.
07 - 1 teaspoon salt.
08 - 2 tablespoons of heavy cream.

# Instructions:

01 - Set your oven to 425°F and cover a baking tray with parchment paper.
02 - Throw potatoes into a large pot of cold water, let them simmer for 15-20 minutes until super soft. Drain thoroughly.
03 - Use a ricer to mash potatoes into a big bowl. Mix in cream, 2 tablespoons of butter, nutmeg, salt, and pepper. Allow to slightly cool down.
04 - Slowly blend egg yolks into the potato mixture, one at a time, until smooth.
05 - Using a piping bag, create 12 mounds on your baking tray. Brush with the leftover butter. Bake for 20 minutes till tops get a golden glow.

# Notes:

01 - Let potatoes cool a bit before adding eggs to avoid cooking them.
02 - You can use a stencil to make shapes more even.
03 - For a richer color, brush with an egg wash.
04 - Switch up garnishes—think Parmesan or other herbs.

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