Step 1

Prepare a piping bag with large open star tip. Grease a baking sheet. Set aside.

Step 2

Peel and slice potatoes into 1 inch chunks. Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.

Step 3

Heat the potatoes over low heat until remaining water steams off, about 4 minutes. Let cool, at least 15 minutes.

Step 4

Place potatoes in a large bowl and use a potato masher until smooth. Let the potatoes stand for 5 minutes. Add 4 tablespoons butter, egg yolks, remaining 1/2 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag. If the piping bag is too hot place it in the fridge for 10 minutes.

Step 5

Pipe potato mixture onto the prepared baking sheet into 8-10 half cup rosettes with a circular motion, finishing with a small peak in the center. Leave a 2 inch gap between each.

Step 6

Melt the remaining 2 tablespoons butter and gently brush the tops of the rosettes with the butter.

Step 7

Refrigerate until slightly firmer, about 25 minutes.

Step 8

Preheat oven to 420°.

Step 9

Bake in the preheated oven until golden brown, 15-20 minutes.

Step 10

Feel free to garnish with chopped chives or fine grated Parmesan or herbs and spices!