Light and buttery whipped potatoes piped into golden rosettes, delicately seasoned with nutmeg for a beautiful, melt-in-your-mouth side dish.
Recipe Information
Total Time:
Yield:
8 servings
Ingredients
4 medium russet or sweet potatoes (2¼ pounds)
¼ cup unsalted butter, softened
2 egg yolks
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon ground nutmeg
1 whole egg
1 teaspoon cream
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
Scrub potatoes. Place each potato individually in the microwave oven. Cook for 3 to 4 minutes or until tender, turning halfway through. Let potatoes cool. Peel potatoes and pass through a ricer.
In a medium bowl, combine potatoes, butter, egg yolks, salt, pepper and nutmeg. Transfer mixture to a large pastry bag fitted with a large star tip. Pipe mixture in a circular, upright motion on prepared baking sheet to make 16 portions. Freeze for 10 minutes. In a small bowl, combine whole egg and cream. Brush mixture on potatoes. Bake for 25 to 30 minutes or until golden.
