Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 large egg yolks
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Peel and chop the Yukon Gold potatoes into uniform pieces. Place in a large pot, cover with water and add a pinch of salt. Bring to a boil and cook until tender.
- Drain the potatoes and return them to the pot. Add unsalted butter and heavy cream, then mash until smooth and creamy.
- Incorporate egg yolks, and season the mixture with salt and pepper. Use a piping bag to pipe the mixture into decorative shapes on a baking sheet.
- Preheat the oven to 425°F (220°C) and bake the piped potatoes for 20-25 minutes, or until the tops are golden brown and crispy.
Notes
- Serve alongside grilled meats or roasted vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can prepare the potato mixture ahead of time and bake just before serving.
- Yukon Gold potatoes are preferred for their creamy texture, but Russet potatoes can be used as an alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg