To begin, preheat your oven to 475°.

Peel and cut the potatoes into chunks. Place them in a large pot or Dutch oven and cover them with a couple inches of cold water. Add 1 1/2 teaspoon of salt to the water. Bring it all to a simmer and cook until the potatoes are fork tender, about 20-25 minutes.

Meanwhile, melt 2 tablespoons of butter. Set that aside for now.

When the potatoes have finished cooking, drain them in a colander and let them sit there for about 10 minutes to release some of the excess moisture and cool down a bit.

Place the potatoes back into the pot you cooked them in, or into a large bowl. Add in 2 tablespoons of room temperature butter, the nutmeg, black pepper, and half & half. Mash these all together until the ingredients are fully incorporated.

In a small dish, whisk together the egg yolks and 1/2 teaspoon of salt. Add this to the potatoes and mash together until it is just smooth.

Spoon the mixture into a piping bag that has a large star tip. Pipe small mounds, about the size of a half dollar onto a cookie sheet.

Brush the tops with the melted butter and pop it into your oven.

Bake for 10-12 minutes or until the “ruffles” are nicely browned.

Enjoy!