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- 5 lbs Russet Potatoes, peeled and boiled until fork tender
- 8 whole egg yolks
- 8 Tbsp unsalted butter, softened
- 2 tsp salt, more or less to taste
- Black pepper to taste
- 1/4 tsp nutmeg
- 1 1/4 cup heavy cream
- 1 whole egg
View Full Recipe at The Way to His Heart
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