2 lbs Russet Potatoes, peeled and cut into 1-2-inch pieces
3 Egg Yolks, room temperature
5 Tbsp Butter, room temperature
1/4 Cup Heavy Cream, room temperature
1 Tsp Salt, plus more to taste
1/2 Tsp Black Pepper
1/2 Tsp Nutmeg
1 Egg
2 Tbsp Milk
Directions:
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Add the potatoes to a large pot filled with water and bring to a boil. Boil the potatoes until cooked through and tender. Drain the pot and pour the potatoes into a large bowl.
Mash the potatoes until smooth (either by hand or with a hand mixer). You don’t want any chunks left in the potatoes.
Add the butter, salt, pepper, nutmeg, and cream. Stir until combined. Taste and add additional salt and pepper, if needed.
Add the egg yolks and fold into the potato mixture until just combined.
Add the potatoes to a piping bag fitted with a large star tip (recommend using at least size 6B if not larger). Pipe the potatoes onto the baking sheets in a circular pattern to create a decorative shape. Repeat until you have used up the potato mixture.
Place the baking sheets in the freezer for about 30 minutes. This will help the potatoes hold their shape.
Combine 1 whole egg with 2 Tbsp milk. Gently brush the mixture over the potatoes.
Bake for 20-25 minutes or until the potatoes start to turn golden brown. Serve warm.
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2 lbs Russet Potatoes, peeled and cut into 1-2-inch pieces
3 Egg Yolks, room temperature
5 Tbsp Butter, room temperature
1/4 Cup Heavy Cream, room temperature
1 Tsp Salt, plus more to taste
1/2 Tsp Black Pepper
1/2 Tsp Nutmeg
1 Egg
2 Tbsp Milk
Directions:
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Add the potatoes to a large pot filled with water and bring to a boil. Boil the potatoes until cooked through and tender. Drain the pot and pour the potatoes into a large bowl.
Mash the potatoes until smooth (either by hand or with a hand mixer). You don’t want any chunks left in the potatoes.
Add the butter, salt, pepper, nutmeg, and cream. Stir until combined. Taste and add additional salt and pepper, if needed.
Add the egg yolks and fold into the potato mixture until just combined.
Add the potatoes to a piping bag fitted with a large star tip (recommend using at least size 6B if not larger). Pipe the potatoes onto the baking sheets in a circular pattern to create a decorative shape. Repeat until you have used up the potato mixture.
Place the baking sheets in the freezer for about 30 minutes. This will help the potatoes hold their shape.
Combine 1 whole egg with 2 Tbsp milk. Gently brush the mixture over the potatoes.
Bake for 20-25 minutes or until the potatoes start to turn golden brown. Serve warm.
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