1. 2 teaspoons kosher salt, divided
2. 2 pounds Yukon Gold potatoes, peeled and cut into large pieces
3. 1/4 cup butter
4. 2 egg yolks
5. 1/4 teaspoon ground nutmeg
6. 1/4 teaspoon ground black pepper
7. 1 egg
8. 1 teaspoon heavy whipping cream
Prep:25 Minutes, Cook:1 Hours 3 Minutes, Ready In:2 Hours 13 Minutes
1. prepare a piping bag with big open celebrity tip.
2. preheat oven to four hundred levels f (200 tiers c). grease a baking sheet.
three. fill a 3-quart pot with 4 inches water and 1 teaspoon salt. upload potatoes; deliver to a boil. lessen warmth to low; simmer till gentle, 20 to 25 minutes. drain; go back potatoes to the pot.
4. prepare dinner potatoes over low warmness until last water steams off, approximately 3 mins. let cool, at least 15 minutes.
five. vicinity potatoes in a meals processor and manner until smooth. permit stand for five minutes. add butter, egg yolks, ultimate 1 teaspoon salt, nutmeg, and pepper. blend till just mixed; spoon into the piping bag.
6. pipe potato combination onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small height in the middle. refrigerate until slightly less assailable, about 25 mins.
7. mix egg and heavy cream together in a bowl; brush aggregate onto the rosettes.
eight. bake in the preheated oven until golden brown, 35 to forty minutes.