Duchess Potatoes

INGREDIENTS

• 5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
• 8 whole Egg Yolks
• 1 stick Butter, Softened
• 2 teaspoons Salt, More Or Less To Taste
• Plenty Of Black Pepper
• 1/4 Teaspoon Nutmeg (more To Taste)
• 1-1/4 cup Heavy Cream
• 1 whole Egg