Ingredients
Scale
- 4 large russet potatoes or Yukon Gold potatoes
- ¼ cup unsalted butter
- ½ cup heavy cream
- 2 large egg yolks
- Salt and freshly ground black pepper to taste
- ¼ teaspoon ground nutmeg (optional)
- ¼ cup grated Parmesan cheese (optional for added flavor)
- Fresh chives or parsley for garnish
Instructions
- Peel and cut the potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return to the pot to steam off moisture.
- In a mixing bowl, mash the potatoes until smooth. Warm the butter and heavy cream together until the butter melts, then fold into the mashed potatoes. Season with salt, pepper, and nutmeg if using. Cool slightly before adding egg yolks.
- Transfer the mashed potatoes into a piping bag fitted with a star or fluted tip. Pipe onto a parchment-lined baking sheet, forming elegant mounds or rosettes. Sprinkle grated Parmesan cheese if desired.
- Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden brown and crispy on the edges. Broil for an additional 2-3 minutes for extra crispiness, watching carefully.
Notes
- You can prepare and pipe the potatoes ahead of time; refrigerate until ready to bake.
- For a more crusty top, broil for an extra 2-3 minutes at the end of baking.
- Use fresh herbs for garnishing for added flavor and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg