Prepare the potatoes: Peel the potatoes and cut them into even chunks. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat, and cook for 15-20 minutes or until the potatoes are fork-tender.

1. Mash the potatoes: Drain the potatoes and return them to the pot. Mash them using a potato masher or a ricer until smooth. Let them cool for a few minutes.
2. Make the potato mixture: Add the butter, heavy cream, egg yolks, salt, pepper, and nutmeg (if using) to the mashed potatoes. Stir until everything is fully incorporated and the mixture is smooth and creamy.
3. Pipe the potatoes: Preheat your oven to 400°F (200°C). Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes into small mounds on a parchment-lined baking sheet, about 2 inches wide and 2 inches tall.
4. Bake the potatoes: Place the piped potato mounds in the oven and bake for 15-20 minutes, or until they are golden brown and crispy on the edges.
5. Serve: Once baked, remove the Duchess Potatoes from the oven and transfer them to a serving platter. Garnish with fresh parsley, if desired. Serve immediately and enjoy!