Servings: Yields 4 to 6 servings

2 pounds Yukon Gold potatoes, peeled and cut into chunks 2 pounds Yukon Gold potatoes, peeled and cut into chunks
1/4 cup heavy cream ¼ cup heavy cream
1/2 cup unsalted butter, divided ½ cup unsalted butter, divided
1/3 cup grated parmesan cheese ⅓ cup grated parmesan cheese
1/4 teaspoon nutmeg ¼ teaspoon nutmeg
1 teaspoon kosher salt 1 teaspoon kosher salt
1 teaspoon white pepper 1 teaspoon white pepper
3 large egg yolks 3 large egg yolks
2 tablespoons melted butter 2 tablespoons melted butter

Place potatoes in a large pot and cover with salted cold water. Bring to a simmer and cook until the potatoes are tender, about 30 minutes.
While the potatoes are cooking, melt 2 tablespoons of butter in a small bowl and set aside. Preheat oven to 350°F.
When the potatoes are cooked, drain and place potatoes back in the pot over low heat. Allow them to release steam then add the 2 tablespoons of melted butter and mash until the butter is incorporated. Thoroughly mix in cheese, nutmeg, salt and white pepper. Finally mix in the egg yolks. Mash until the mixture is smooth but do not mash too much.
Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Drizzle the rosettes with melted butter. Bake the potatoes for 15 to 30 minutes or until heated through. Then place the baking sheet under a preheated broiler, about 6 to 8 inches from the heat and broil until the tops are golden brown.