Ingredients
Equipment
Method
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly. Return them to the pot and place over low heat for 1-2 minutes, stirring constantly, to dry them out.
- Pass the potatoes through a ricer or food mill into a large bowl. If using a potato masher, mash until smooth, ensuring there are no lumps.
- Add the warmed heavy cream, softened butter, egg yolks, salt, white pepper, and nutmeg (if using).
- Mix well until everything is fully incorporated and the mixture is smooth and creamy. Taste and adjust seasoning as needed.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer the mashed potato mixture to a large piping bag fitted with a large star tip.
- Pipe the potatoes onto the prepared baking sheet in decorative swirls or rosettes, leaving about 1 inch of space between each.
- In a small bowl, beat the remaining egg to make an egg wash. Brush the tops of the piped potatoes with the egg wash.
- Bake for 15-20 minutes, or until the potatoes are golden brown and slightly crispy around the edges.
- Remove from the oven and let cool slightly before serving.
Notes
For best results, use Russet potatoes due to their high starch content. Ensure potatoes are thoroughly dried after boiling to prevent a watery mash. A potato ricer or food mill is recommended for the smoothest texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) or microwave. Variations include adding garlic and herbs, cheese, or a spicy kick. Sweet potato can be used instead of Russet.