Creamy Duchess Potatoes

• 3 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
• 6 garlic cloves, peeled
• 1 3/4 teaspoons salt
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 egg
• 2 tablespoons parmesan cheese, grated
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground nutmeg
• chives (optional)

1. In pot, combine potatoes, garlic, 1 t salt and water to cover by 1 inch.
2. Bring to a boil.
3. Reduce heat to low; cook until tender, about 20 minutes; drain.
4. Preheat oven to 375 degrees.
5. Coat 1 1/2 quart shallow baking dish with cooking spray.
6. Return potatoes and garlic to pot; mash.
7. Stir in sour cream, butter, egg, Parmesan cheese, pepper, nutmeg and remaining salt until smooth.
8. Spread 5 cups potatoes in baking dish.
9. Place remaining potatoes in large pastry bag fitted with star tip; pipe rosettes over potatoes in dish.
10. Bake 35 minutes or until lightly browned.
11. If desired, garnish with chives.

gold potatoes, garlic, salt, sour cream, butter, egg, parmesan cheese, fresh ground black pepper, ground nutmeg, chives

Taken from www.food.com/recipe/creamy-duchess-potatoes-292167 (may not work)