Monday, October 29, 2018
Ingredients
- 2 lbs Russet potatoes weigh bag
- 3 Egg yolks room temperature
- 5 Tbsps Butter room temperature
- 1/4 c Heavy cream room temperature
- 1 tsp Salt plus more to taste
- 1/4 tsp Pepper
- 1/4 tsp Nutmeg
- 1 whole Egg
- 2 Tbsp Milk
Instructions
- Preheat oven to 400°F.
- In a large pot boil the peeled potatoes. Once they are fork tender drain the water off and put them back in the pot to cook over low heat for 3 minutes (this will help dry them out).
- Mash the potatoes until they are smooth.
- Let the potatoes cool for 5 minutes then add the butter, salt, pepper, nutmeg, and cream.
- Mix thoroughly and add more salt if needed.
- Fold egg yolks into the mixture until they are combined. Do not over mix.
- Add potato mixture to a large piping bag with a large star tip and pipe the potatoes onto parchment paper or a silpat mat, on a baking sheet.
- Mix whole egg with milk and gently brush egg wash over potatoes. Be careful not to use too much egg wash, you do not want it to drip down the sides and pool around the potatoes. (if you are making these ahead of time wait to add the egg wash until you are ready to place them in the oven.)
- Bake for 15-20 minutes, or until edges of potatoes are golden brown.