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

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup later on.

2. In a large pot, bring your potatoes to a boil in salted water, then reduce heat and simmer until they are fork-tender, about 15-20 minutes. Drain them well.

3. While still warm, pass the potatoes through a potato ricer or mash until smooth. Now, a mother’s touch — no lumps for our Duchess, dear hearts!

4. Stir in the butter until it’s melted and incorporated, then blend in the warm cream until the mixture is silky.

5. Fold in the egg yolks, one by one, and season with salt, pepper, and just a whisper of nutmeg.

6. Scoop the potato mixture into a piping bag fitted with a large star tip. Pipe the potatoes onto your prepared baking sheet, creating lovely swirls that stand about 2 to 3 inches tall.

7. Bake for 15-20 minutes or until they’re golden and crisp. Watch them as they can brown quickly — we want golden treasures, not charred memories!