Duchess potatoes

Cover with 1-2" Water:
7 cups Yukon Gold or russet potatoes, peeled and cut into 1-1/2" chunks
Mash Potatoes then Add:
3/4 cup half & half, warmed
7 T. unsalted butter, room temperature
2 egg yolks
1-1/2 t. kosher salt
Pipe Potatoes and Bake.

1.Peel potatoes, and cover with cold water in large stock pot. Boil for 15-20 minutes or until easily pierced with a fork.
2.Drain potatoes and return them to stock pot. Put them back on the hot burner for a few seconds to dry. Keep stirring.
3."Mash" potatoes in a food mill or ricer over a large mixing bowl. Then mix in the half & half, butter, egg yolks, and salt.
4.Place a large star tip in pastry bag, and fill bag with potato mixture. Pipe circular shapes onto parchment-lined baking sheet.
5.Alternately, pipe potatoes into rectangles, "backing" potato mixture into itself. Continue piping until baking sheet is full.
6.Place baking sheet in a 450-degree oven on middle rack. Bake for 15-20 minutes, or until tops are lightly browned.