[https://www.seriouseats.com/duchess-potatoes-recipe-5220157](https://www.seriouseats.com/duchess-potatoes-recipe-5220157)

- 3 pounds Yukon Gold potatoes, peeled and cubed

- Salt and freshly ground black pepper

- 1/3 cup heavy cream

- Pinch nutmeg

- 6 tbsp unsalted butter

- 1 large egg plus 2 yolks, lightly beaten

- Melted clarified butter, for brushing (optional)

- Cook until potatoes are tender and offer little resistance when pierced with a paring knife, about 10 minutes. Drain potatoes, then return to now-empty pot

- Ricer potatoes into a medium bowl. Using a flexible spatula, stir in butter. Once butter is fully incorporated, stir in cream and nutmeg. Season with salt and pepper to taste. Stir in beaten egg mixture until combined, taking care not to over-mix the potatoes

- Grease a 2-quart baking dish, then set it on a rimmed baking sheet. Transfer 2/3 of potato mixture to prepared baking dish. Transfer remaining 1/3 to a pastry bag fitted with a 1/2-inch star tip. Using a flexible or offset spatula, smooth potato mixture in baking dish in an even layer. Pipe remaining potato on top by holding filled pastry bag at an 80° angle, and applying steady downward pressure to form small mounds in an even decorative pattern. Lightly coat portions with clarified butter (if using), taking care not to undo the piped design