Ingredients
Scale
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 large egg yolks
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Peel the potatoes and cut them into evenly sized chunks. Cook in salted boiling water until tender, about 15-20 minutes. Drain and set aside.
- In a mixing bowl, mash the potatoes until smooth, then mix in butter and heavy cream until creamy. Season with salt and pepper.
- Allow the mixture to cool slightly, then mix in egg yolks. Transfer to a piping bag fitted with a star tip.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pipe the potato mixture into decorative shapes and bake for 20-25 minutes until golden brown.
Notes
- Store leftovers in an airtight container for up to 2 days. Reheat in a preheated oven for best results.
- If preparing in advance, you can refrigerate piped potatoes for up to 24 hours before baking.
- For dietary adaptations, consider using plant-based substitutes for butter and cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg