Begin by bringing the potatoes to a boil in a large, deep pot. Add two tablespoons of salt to the water as it boils. Reduce and allow to cook for about 15 minutes in the water until softened well. Drain, cool, and peel when finished.

Mash the peeled potatoes into a large bowl. Make sure there are no lumps at all. I used a dough blender.

Preheat the oven to 425F. Cover the bottom of a cookie sheet with parchment paper.

While the oven is preheating, mince your garlic and add it with four tablespoons of the butter into a small pan. Cook at a medium heat until the garlic is softened and yellowed.

Remove the pan with the garlic butter from the heat and stir in the heavy whipping cream. Pour into a bowl and set aside.

In the bowl with the mashed potatoes, add in the parmesan and the garlic and butter from its saucepan. Allow the mixture to cool for a few minutes before the next step.

Add in each egg yolk one by one while stirring.

Place the bowl of potatoes into a piping bag with a star tip. Going in a circle all the way up, create the duchess potatoes that are around 2-3 inches wide and tall. Carefully brush with butter.

Baked between 15-20 minutes or until golden brown and slightly crisped. Garnish with parsley and parmesan if desired or your garnish of choice.