PREP TIME 10 mins
COOK TIME 45 mins
TOTAL TIME 55 mins
SERVINGS 4 to 6 servings
Course Side Dish
Cuisine French
Keyword Culinary 2, Starches
Ingredients
2poundspotatoesYukon Golds work best, peeled and cut into chunks
1/4cupheavy cream
4tablespoonsunsalted butterdivided
1/4teaspoonnutmeg
1/2 teaspoonSaltto taste
1/2teaspoonblack pepper
3egg yolks
Instructions
Boil the potatoes: Place potatoes in a medium to large pot and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are tender, about 20-25 minutes.
Melt butter, preheat oven: While the potatoes are simmering, melt 2 tablespoons of butter and reserve for coating the potatoes right before they go in the oven. Preheat the oven to 425°F.
Drain potatoes and let them release steam: When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. Allow them to release steam for a minute or so.
Add butter, nutmeg, black pepper,salt, and heavy cream to microwave-safe container and microwave till butter is melted and cream is hot. Reserve.
Mash the potatoes until only a few lumps remain. Add cream/butter mixture. Continue mashing until smooth. Temper in egg yolks. Taste and adjust seasonings.
Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Brush with melted butter.
Bake in 425°F oven until nicely browned, about 20 minutes.