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Golden Piped Mashed Potatoes

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PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
130 min
SERVINGS
8 servings
Dinner French
Golden Piped Mashed Potatoes
Ingredients
  • 2 teaspoons kosher salt, divided
  • 2 pounds Yukon Gold potatoes, peeled and cut into large pieces
  • 1/4 cup butter
  • 2 egg yolks
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 1 teaspoon heavy whipping cream
Instructions
1
Set up a piping station with a large, open star-shaped tip attached to a piping bag.
2
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
3
Next, prepare a baking sheet by lightly coating it with cooking spray or oil.
4
In order to grease the baking sheet, use a small amount of non-stick cooking spray or apply a thin layer of oil.
5
Submerge a 3-quart pot in water, filling it about 4 inches deep. Add 1 teaspoon of salt to the water for added flavor.
6
Add some potatoes to the pot and bring the mixture to a boil.
7
Once boiling, reduce the heat to a low simmer. Let the potatoes cook for 20-25 minutes or until they're tender.
8
Allow the potatoes to simmer in the water for 20-25 minutes, or until they're cooked through.
9
Remove the potatoes from the pot and transfer them back to the same pot.
10
Use a slotted spoon or skimmer to carefully remove the potatoes from the water.
11
Using low heat, cook the potatoes further until all the remaining water has evaporated, taking about 3 minutes.
12
Let the potatoes steam dry for a few minutes.
13
Allow the cooked potatoes to cool down completely, at least 15 minutes.
14
Let the potatoes sit and cool for a while.
15
Transfer the cooled potatoes to a food processor or blender.
16
Use a food processor or blender to puree the cooled potatoes until smooth.
17
Allow the potato mixture to sit for 5 minutes, allowing it to thicken slightly.
18
Let the potato puree rest for a few minutes.
19
Add 1-2 tablespoons of butter, 2 egg yolks, the remaining 1 teaspoon of salt, a pinch of nutmeg, and some black pepper to the potato mixture.
20
Mix everything together until just combined.
21
Transfer the potato mixture into a piping bag, making sure to press out any air pockets.
22
Spoon the potato mixture into the piping bag.
23
Pipe the potato mixture onto the prepared baking sheet in 18 identical 2-inch rosettes, using a circular motion to create the design.
24
Pipe the potato mixture onto the baking sheet in 18 identical rosettes.
25
Refrigerate the piped potato mixture for about 25 minutes, or until it becomes slightly firmer.
26
Let the piped potato mixture sit in the refrigerator for a short while.
27
In a separate bowl, whisk together 1 egg and 1/2 cup of heavy cream.
28
Mix the egg with the heavy cream in a separate bowl.
29
Brush the egg and heavy cream mixture onto the piped potato rosettes.
30
Gently brush the egg and heavy cream mixture over the piped potatoes.
31
Bake the potato rosettes in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 35-40 minutes, or until golden brown.
32
Pop the baking sheet into a preheated oven and bake for 35-40 minutes, or until golden brown.