Ingredients:
2 pounds Yukon gold or russet potatoes, peeled and chopped (900g)
¼ cup unsalted butter, melted and divided (57g)
2 tablespoons heavy cream
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon grated nutmeg
3 egg yolks
Chopped fresh parsley for garnish
Directions:
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