Potato mixture:

1. Place potatoes into a large pot of water. Bring to a boil and cook for 35-40 minutes, or until you can easily pierce it with a pointed knife.
2. Drain potatoes and let cool. Peel off skin then press them through a potato ricer and into a large bowl.
3. Take eggs and separate the yolks from the whites. Add yolks to the potatoes and stir really well. Then add a pinch of nutmeg and the cubed butter.
4. Use a pastry cutter or a potato masher to break up butter into the mixture, then with a spatula give it a good mix until well incorporated.
5. Finally add the grated Parmigiano and mix until blended evenly throughout. A little seasoning of salt and white pepper and it is ready to be covered with plastic wrap, and put into the fridge for 15 minutes.

Piping:

1. Take potato mixture out of the fridge and remove plastic wrap.
2. Pre-heat the oven to 390° F.
3. Get a large baking sheet and line with some parchment paper. Place a large star tip into your piping bag. Fill piping bag with the potato mixture and twist top to create pressure at the tip.
4. Pipe mixture onto the parchment lined baking sheet forming a 1 1/2 inch circle then moving up and around until you reach the center. Almost looks like a rosette.
5. Continue doing these rosettes leaving space in-between them, until you have used up all the potato mixture.
6. Place baking sheet into the middle rack of the oven and bake for 10 minutes or until you see a nice golden brown color form on the ribs of  the rosettes.
7. Take out of the oven, and place on a serving dish. Sprinkle with finely chopped parsley.
8. Ready to serve.

Enjoy!