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Peel potatoes and cut into large cubes.
Cook in a large pot of salted water for 20 to 25 minutes, until done.
Drain, then leave to stand warm for 5 minutes to evaporate the moisture.
Meanwhile, melt the butter in a small saucepan and chop the chives (optional).
Preheat your oven to 355°F (180°C fan) or 390°F (200°C conventional).
Mash the potatoes very finely using a potato masher or food mill.
Stir in the melted butter, then add the egg yolks, a pinch of salt, pepper, nutmeg and, if using, chives. Mix until you obtain an homogenous mash.
Transfer the mixture to a pipping bag fitted with a fluted tip. On a baking sheet lined with baking paper, form small rosettes or domes, spacing them well apart.
Place in the oven for 10 minutes, then brush with melted butter to make them crispier.
Continue baking for 8-10 minutes, until the Duchess potatoes start to brown.