3 cups (750 ml) peeled and cubed Yukon Gold potatoes (about 4 potatoes)

4 cloves garlic, peeled

1/4 cup (60 ml) butter

2 tablespoons (30 ml) 35% cream

1/2 cup (125 ml) grated Parmigiano-Reggiano

4 egg yolks

1 pinch grated nutmeg

Salt and pepper

Cook the potatoes and garlic in boiling salted water until tender, about 15 minutes. Drain.

Mash the potatoes and garlic with the butter. Using an electric mixer, beat in the cream, cheese, egg yolks and nutmeg until smooth. Season with salt and pepper.

With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Using a pastry bag fitted with a 1.5-cm (1/2-inch) star tip, pipe 12 75-ml (1/3-cup) rosettes onto the baking sheet. Bake for about 15 minutes. Brown under the broiler. Serve with Rolled Pineapple Turkey Roast.

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