Preheat your oven to 425°F (220°C). Wash the potatoes thoroughly and poke them all over with a fork. This helps steam escape while they bake. Place them directly on the oven rack and bake for 50-60 minutes until they are tender.

Once baked, let the potatoes cool for a few minutes. Then, carefully cut them in half and scoop out the insides into a bowl. Allow the potato mixture to cool slightly for easier handling.

Mash the potatoes until smooth or use a ricer for an even finer texture. Incorporate the softened butter, nutmeg, salt, and pepper into the mix. Finally, stir in the egg yolks, which will add richness and help bind the mixture.

Next, transfer the potato mixture into a piping bag fitted with a star tip. Pipe mounds of potatoes about 2 inches wide and 1 ½ inches tall onto a parchment-lined baking sheet. Don’t worry if the sizes vary slightly; it adds character!

In a separate bowl, whisk the egg whites until they become slightly foamy. Gently brush the whipped egg whites over the piped potatoes to give them a glossy finish. Bake for an additional 10-15 minutes until they are golden brown.

For an extra crispy finish, consider broiling the potatoes for an additional 1-2 minutes after baking. Just watch closely to avoid burning!

If desired, garnish with fresh herbs before serving for a pop of color and flavor.