DUCHESS POTATOES

Steps:

• 1. Place potatoes in a large pot and fill with cool water. Add 1 teaspoon salt. Bring to a boil over medium heat. Reduce and simmer until very tender. The potatoes should fall apart when pierced with a fork or knife. Drain very well. Place drained potatoes back on the stove over medium low heat for 2-3 minutes to finish cooking any moisture out. Stir often so they don't burn to the bottom of the pan.
• 2. Mash potatoes very well with a handheld potato masher. Add 1/2 teaspoon salt, butter, cream, pepper, Parmesan and cheddar; stirring well to combine. Let mixture cool for 5-7 minutes.
• 3. Quickly stir in the egg yolks mixing just until combined. Don't overdo it.
• 4. Scoop the mashed potatoes into a large piping bag fitted with a large star tip. Pipe 12 (about 1/2 cup) mounds of the mixture onto large baking sheet covered with parchment paper leaving room between them.
• 5. Refrigerate for 30 minutes.
• 6. Preheat oven to 425 degrees. Beat egg and water until combined. Lightly brush over the potatoes. Bake for 18-20 minutes or until golden brown. Garnish with grated parmesan and chives.