Fluffy mashed potatoes are enriched with butter, half-and-half, and an egg yolk, then piped and baked until lightly golden. These Baked Mashed Potatoes are creamy on the inside with a delicate crisp on the outside—perfect as an elegant, make-ahead side for any meal.
Recipe Information
Total Time:
Yield:
2 to 4 servings
Ingredients
1 pound Yukon gold or russet potatoes, peeled and cut into 1½-inch pieces
2 tablespoons half-and-half, warmed
1 tablespoon butter, room temperature
1 egg yolk
¼ teaspoon salt
2 teaspoons melted butter
Directions
In a saucepan bring 2 quarts water to boiling. Add potatoes and cook about 20 minutes or until tender. Drain and mash with a potato masher or ricer until smooth.
Add half-and-half, butter, egg yolk and salt; mix well. Spoon or pipe ½-cup portions onto parchment-lined baking sheet. Drizzle with melted butter. If desired, cover with plastic wrap and refrigerate up to 24 hours.
Preheat oven to 425˚F. Bake, uncovered, about 15 minutes (20 to 25 minutes if refrigerated) or until lightly browned.
