Creamy Duchess Potatoes - cooking recipe

Ingredients

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)

Preparation

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