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["1. Heat the oven to 400 & adjust a rack on the topmost position.", "2. Steam the potatoes until they are soft all the way through, 30 to 40 min.", "3. While they're still hot, put the potatoes, skins and all, into a stand mixer with a paddle. Mix on med. speed until the potatoes are just broken up, 10 to 15 sec. Don't overmix, or the potatoes will become gluey. Take 1/2 cup Atomic horseradish sauce and squeeze it in your fist to squeeze out all the liquid. Add to the potatoes and mix on med speed just to combine, about 10 sec. Again, don't overmix. Add 1 T kosher salt and 1/2 cup creme fraiche, and mix again until just barely combined, about 10 sec.", "4. Set aside until the potatoes are just warm. In the meantime, beat 2 yolks with 1 egg lightly with a fork.", "5. When the potatoes are just warm (so the eggs do not cook when they are incorporated), add the beaten eggs and pulse the mixer a couple of times until the eggs are just mixed in. Detach the bowl from the machine and finish incorporating the egg mixture with a spatula.", "6. Put the potato mixture into a large zip-lock bag and cut a 1/2"" hole in one corner.", "7. Line a baking sheet with parchment and spray with cooking spray.", "8. Pipe the potato into 1 1/2"" round rosettes, leaving about 2"" between each; the egg will cause them to puff up a bit, so they need the space to grow. Brush each rosette with melted butter, using about half of the butter. The potatoes can be refrigerated til ready to bake; if they are refrigerated, keep they will need a little longer to bake through, as they will be cold.", "9. Put the potatoes in the oven and bake for 15 min, turning the baking sheet 1/2 way through cooking time for even cooking. Increase the oven to 500 and bake for 12 to 15 min more, turning halfway through, til they are golden brown.", "10. Remove the potatoes from the oven. Brush them with the remaining butter, sprinkle with Maldon sea salt and top each rosette with a generous grating of horseradish and diced chives."]
