French Pipped Potatoes

They were to be piped with a 3/4 star tip, but I did not have one so used a 1/2 round tip.  I will be buying a 3/4 star tip today.  Ha Ha

Ingredients

• 2 ¹⁄₂ lb. russet potatoes (about 4)
• 4 tbsp. unsalted butter softened
• 2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
• ¹⁄₈ tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1 ¹⁄₂ hours; let cool, then peel and pass through a food mill or ricer.
2. Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a ³⁄₄” star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2 ¹⁄₂” cones about 2″ high. Brush with egg mixture; bake until golden brown, 40–45 minutes.