Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and chopped
- 4 tbsp unsalted butter, softened
- ½ cup heavy cream
- 3 large egg yolks
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- ½ cup Parmesan cheese (optional, for extra richness)
- 1 tbsp fresh chives or parsley, finely chopped (optional, for garnish)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
Place the chopped potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for about 15 minutes or until the potatoes are fork-tender. Drain and return them to the pot to let excess moisture evaporate.
Using a potato masher or ricer, mash the potatoes until smooth. Avoid using a blender or food processor, as it can make the potatoes gummy.
Stir in the butter, heavy cream, salt, pepper, and nutmeg while the potatoes are still warm. Mix until fully incorporated and smooth.
Let the mashed potatoes cool slightly, then mix in the egg yolks one at a time. If using Parmesan cheese, add it now for extra flavor. The mixture should be rich and creamy.
Preheat your oven to 400°F (200°C). Transfer the potato mixture into a piping bag fitted with a large star tip. Pipe swirls onto a parchment-lined baking sheet, spacing them about an inch apart.
In a small bowl, mix the extra egg yolk with milk. Lightly brush this mixture over each potato swirl for a golden, crispy finish.
Bake for 20–25 minutes or until the edges are golden brown and slightly crisp.
Garnish with fresh chives or parsley and serve warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Sugar: 1g
- Fat: 11g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g