This classic potato dish takes mashed potatoes to the next level. The little swirls of golden potatoes feel just the right amount of fancy for a special occasion.
Ingreadient
- 5 lb. russet potatoes, peeled and boiled until fork tender
- 8 whole egg yolks
- 1 stick butter, softened
- 2 tsp. salt, more or less to taste
- plenty of black pepper
- 1/4 tsp. nutmeg, plus more to taste
- 1 1/4 c. heavy cream
- 1 whole egg
Direction
- Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.
- Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
- Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
- Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
- Bake at 375 until golden brown around the edges. Serve on a pretty platter!
- Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!
