Fancy Potato Mounds (Printable Version)
# What You'll Need:
01 -
2 pounds of peeled and diced Yukon gold or russet potatoes.
02 -
1/4 cup melted unsalted butter, split into portions.
03 -
2 tablespoons of heavy cream.
04 -
1 teaspoon of salt.
05 -
1/4 teaspoon black pepper, ground.
06 -
1/4 teaspoon nutmeg, freshly grated.
07 -
3 yolks from eggs.
08 -
Fresh parsley, chopped for topping.
# Preparation Steps:
01 -
Turn your oven on to 425°F. Put some parchment paper on your baking tray.
02 -
Put potatoes in a big pot with cold water and boil them for 15-20 minutes until they're super soft. Drain them completely.
03 -
Push the potatoes through a ricer into a big bowl. Mix in 2 tablespoons of butter, the cream, salt, pepper, and nutmeg. Let them cool a bit.
04 -
Mix each egg yolk in one after another until everything's combined well.
05 -
Make 12 mounds of the potato mix on your baking sheet using a piping bag. Brush the leftover butter on top. Cook for 20 minutes until they're nice and golden.
# Additional Tips:
01 -
Wait till potatoes aren't too hot before mixing eggs or they'll cook too soon.
02 -
You can use a template to make all your portions the same size.
03 -
Try brushing with beaten egg for a deeper golden finish.
04 -
Try topping with Parmesan or different herbs for variety.