Duchess Potatoes
"To prep ahead, portion onto baking sheet. Freeze until hard, then transfer to a zip-top bag and freeze, up to 3 days. Brush with yolk mixture and bake as directed...."
INGREDIENTS
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2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
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Salt and pepper
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3 tablespoons cold unsalted butter, plus more for parchment
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3 large egg yolks, divided
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1/4 cup plus 2 teaspoons heavy cream, divided
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Ground nutmeg
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