Ingredients
2 pounds Yukon Gold potatoes, peeled and chopped
6 tablespoons unsalted butter
3 large egg yolks
1/4 cup heavy cream
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions
1. Boil the potatoes until fork-tender, then drain.
2. Mash the potatoes until smooth, removing all lumps.
3. Stir in butter, cream, salt, pepper, and nutmeg while warm.
4. Add egg yolks and mix until the texture is glossy and smooth.
5. Transfer to a piping bag with a star tip and pipe onto a lined baking tray.
6. Chill piped potatoes for 15–30 minutes if desired for better shape.
7. Brush with melted butter or egg wash for extra color.
8. Bake at 400°F for 20–25 minutes, until golden brown.
Notes
You can add roasted garlic, Parmesan, or herbs for variations.
Make ahead: Pipe and refrigerate up to 24 hours, or freeze and bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 pieces
- Calories: 180
- Sugar: 1g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg