Description
Elegant and flavorful piped potato mounds, baked to a crispy golden brown.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 4 egg yolks
- Salt, to taste
- Freshly ground black pepper, to taste
- Egg wash (1 egg beaten with a splash of water)
Instructions
- Preheat your oven to 400°F (200°C).
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them steam dry for a couple of minutes.
- Mash the potatoes until smooth, then mix in the butter, cream, and egg yolks until fully combined.
- Season with salt and pepper to taste.
- Transfer the mixture to a piping bag fitted with a large star tip.
- Pipe the mixture onto a baking tray in rosettes or mounds.
- Brush the tops with the egg wash for a golden finish.
- Bake for 25-30 minutes, until the tops are golden brown and crispy.
Notes
Refrigerate piped potatoes before baking for up to 24 hours to maintain shape. For an extra golden crust, brush with egg wash before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg