5 pounds 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 (more to taste)
1-1/4 cup heavy cream
1 whole egg
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.
(Vicki: I just use a heavy duty ziplock bag, cutting a hole in the bottom. The look is different but simple.)
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.
Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!
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