Description
Delicious and creamy mashed potatoes, perfect for any meal.
Ingredients
Scale
- 2 pounds Potatoes (Use starchy varieties like Russets or Yukon Gold for optimal creaminess.)
- 4 tablespoons Butter (Salted or unsalted, depending on your preference.)
- 1/2 cup Heavy Cream (Substitute with whole milk for a lighter version.)
- 2 large Egg Yolks (Essential for binding.)
- 1 teaspoon Salt (Adjust according to your taste.)
- 1/2 teaspoon Pepper (Freshly cracked enhances flavor.)
- 2 tablespoons Fresh Herbs (Chives or parsley for flavor.)
- 1/2 cup Cheese (Grated Parmesan or cheddar (optional).)
- Spices (Garlic powder, nutmeg, or smoked paprika (optional).)
Instructions
- Boil potatoes: Place your starchy potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let steam dry for a few minutes.
- Mash until smooth: In a large mixing bowl, mash the cooked potatoes until completely smooth.
- Incorporate flavors: Add in the butter, heavy cream, salt, and pepper. Mix well until creamy.
- Add egg yolks: Gently fold in the egg yolks until fully integrated.
- Prepare for piping: Transfer the mixture into a piping bag fitted with a star tip.
- Pipe onto baking sheet: Pipe swirls onto a parchment-lined baking sheet.
- Bake for golden perfection: Preheat oven to 400°F (200°C) and bake until edges are golden brown and crispy, approximately 20-25 minutes.
Notes
- For extra flavor, feel free to add garlic powder or herbs of your choice.
- Ensure potatoes are fully dried after boiling to achieve a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg