1. Prep the potatoes

Peel and chop your potatoes into even chunks to ensure they cook evenly. Cover them with cold water in a large pot, toss in a generous pinch of salt, and bring to a boil. Once they’re fork-tender (about 15-20 minutes), drain them well and return them to the pot over low heat. This little trick helps evaporate any lingering moisture, which is key for smooth and fluffy mashed potatoes.

2. Mash and mix

Now, mash those potatoes like your life depends on it! A ricer works wonders here, but if you’re using a masher, take your time to get them as smooth as possible. Next, stir in two tablespoons of melted butter, the warm cream, grated Parmesan, salt, and pepper. Mix it all up until it’s creamy and well combined. Finally, add the egg yolks. They’ll make the mixture rich and help those swirls hold their shape.

3. Pipe your rosettes

Transfer the potato mixture to your piping bag (or makeshift bag). Pipe small mounds or swirls onto a parchment-lined baking sheet, spacing them about an inch apart. Don’t stress about perfection—any imperfections will bake into golden, crispy deliciousness.

4. Bake to golden perfection

Brush the tops of the potatoes with the remaining melted butter—this helps them turn that irresistible shade of golden brown. Pop them into your preheated 425°F oven for 15-20 minutes, and let the magic happen. You’ll know they’re ready when the edges are crisp and the tops are lightly browned.

5. Garnish and serve

Sprinkle your masterpiece with fresh herbs and a pinch of sea salt, then serve immediately. Trust me, they’ll disappear faster than you can say “Duchess Potatoes”!