Ingredients
Equipment
Method
- Place potatoes in a pot and cover with cold water. Add salt. Bring to a simmer and cook until fork tender, about 20 to 25 minutes.
- While potatoes boil, melt 2 tablespoons of butter and set aside. Preheat oven to 425°F.
- Drain the cooked potatoes in a colander. Return them to the pot and set over low heat. Let them release steam for about a minute.
- Add 2 tablespoons of butter to the potatoes and mash until incorporated. Add heavy cream, nutmeg, and black pepper, and continue mashing. Add salt to taste, then add egg yolks. Mash until smooth, being careful not to overmash.
- Transfer the mashed potatoes to a piping bag fitted with a star tip and pipe mounds onto a cookie sheet. Alternatively, place the potatoes in a casserole dish and create peaks with a fork. Brush the potatoes with the melted butter.
- Bake at 425°F until nicely browned, about 20 minutes. Serve hot.
Notes
You can prepare the mashed potatoes up to the point of piping and refrigerate them for up to 2 days. When ready to bake, pipe them onto a baking sheet and bake as directed, adding a few extra minutes if needed.