Description
A delightful and elegant twist on traditional mashed potatoes, these fluffy piped potatoes are perfect for special occasions or family meals.
Ingredients
Scale
- 2 pounds of potatoes (peeled and cut into chunks)
- 4 tablespoons of butter
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 1/4 teaspoon of nutmeg (optional)
- 2 egg yolks
- 1/4 cup of grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
- In a large bowl, mash the potatoes until smooth. Add butter, heavy cream, salt, pepper, and nutmeg (if using). Mix until well combined.
- Stir in the egg yolks and Parmesan cheese until smooth.
- Preheat the oven to 400°F (200°C). Transfer the potato mixture to a piping bag with a large star tip. Pipe the potatoes onto a baking sheet lined with parchment paper in rosettes or mounds. Bake for 20-25 minutes or until the tops are golden brown. Garnish with fresh parsley, if desired, and serve hot.
Notes
Choose starchy potatoes like Russets or Yukon Gold for the best texture. Avoid over-processing to maintain lightness. Can be made ahead of time and piped onto a baking sheet.
- Prep Time: 20
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg