Start by placing the peeled and cubed potatoes in a large pot. Fill the pot with water until the potatoes are covered.

Bring the water to a boil over medium-high heat. Add a pinch of salt to the water.

Cook the potatoes for about 15 to 20 minutes, or until they are tender when pierced with a fork. Drain the potatoes and let them cool slightly.

In a mixing bowl, add the cooked potatoes, unsalted butter, heavy cream, egg yolks, garlic powder, onion powder, salt, and pepper.

Mash the potatoes until smooth and creamy. Make sure there are no lumps for the best texture.

Pipe the Potatoes:

Preheat your oven to 400°F (200°C).

Transfer the mashed potato mixture to a piping bag fitted with a star tip.

Pipe dollops of the potato mixture onto a greased baking sheet, creating beautiful swirls.

Bake the Potatoes:

Place the baking sheet in the preheated oven and bake for about 20 to 25 minutes, or until the tops are golden brown.

Remove the duchess potatoes from the oven and let them cool for a few minutes before serving.