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 steam for about 1 minute.
- Add 2 tablespoons of butter to the potatoes and mash. Add nutmeg, black pepper, and heavy cream, and continue mashing. Season with salt to taste. Add egg yolks and mash until smooth. Do not over mash.
- Transfer the mashed potatoes to a piping bag with a star tip and pipe onto a baking sheet. Alternatively, place 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 these potatoes a day in advance. Store them in the refrigerator after piping or placing them in the casserole dish. Before baking, brush with melted butter and bake as directed. The browned edges add great flavor.