1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
salt & pepper
2 TBSP unsalted butter
1/4 cup heavy cream
1 cup white cheddar cheese, shredded
2 egg yolks
DIRECTIONS
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Place the potatoes in a saucepan and cover with water. Stir in 1 tsp salt and bring to a boil over medium-high heat. Reduce heat to medium and cook potatoes until tender, about 15 minutes. Drain the potatoes and set aside.
Melt the butter in the now empty saucepan over medium-low heat. Stir in the heavy cream and cook until warmed through then take the pan off the heat.
Add the potatoes and heavy cream mixture to a large mixing bowl and mash with a potato masher until no lumps remain. Stir in the cheese, 1/4 tsp salt, and 1/8 tsp pepper until well combined. Season with extra salt & pepper if needed then set aside to cool.
When the potato mixture has cooled to room temperature blend in the egg yolks with a spoon one at a time until well combined.
Scrape the potato mixture into a large pastry bag with a large star tip. Pipe the potatoes onto the lined baking sheet into evenly sized mounds roughly 2-inches in diameter and 2-inches high.
Bake in the preheated oven for 20 to 25 minutes or until golden brown.
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