What a crowd pleaser! All my guests were impressed by this one!

Baked Duchess Potatoes
Servings: 4-6

– 2 1/2 pounds of russet potatoes, peeled and quartered
– 4 tablespoons of unsalted butter, softened
– 1/2 cup of heavy cream, warmed
– 3 large egg yolks
– Salt and pepper, to taste
– A pinch of nutmeg
– Fresh chives, finely chopped (for garnish)