Elegant Potato Mounds (Print Version)

# Ingredients:

01 - 2 pounds of peeled and diced Yukon gold or russet potatoes.
02 - 1/4 cup melted unsalted butter, split into portions.
03 - 2 tablespoons of thick cream.
04 - 1 teaspoon of regular salt.
05 - 1/4 teaspoon of ground pepper.
06 - 1/4 teaspoon of freshly grated nutmeg.
07 - 3 yolks from eggs.
08 - Fresh chopped parsley to top it off.

# Instructions:

01 - Heat your oven to 425°F. Put parchment on your baking tray.
02 - Put potatoes in a pot with cold water and cook for 15-20 minutes till they're soft. Drain them completely.
03 - Push potatoes through a ricer into a bowl. Mix in 2 tablespoons butter, cream, salt, pepper, and nutmeg. Let them cool a bit.
04 - Mix in each egg yolk one after another until everything's combined.
05 - Squeeze potato mix to make 12 piles on your tray. Coat with leftover butter. Cook for 20 minutes till they turn golden.

# Notes:

01 - Wait till they're not hot before mixing in eggs so they don't cook.
02 - You can use a guide to make them all the same size.
03 - Try brushing with beaten egg for a nicer brown top.
04 - Try topping with different fresh herbs or some grated Parmesan.

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