Ingredients
Equipment
Method
- Place potato chunks in a large pot of cold, well-salted water. Bring to a boil, then reduce to a simmer and cook until very tender, about 15-20 minutes. Drain immediately.
- Return the drained potatoes to the hot, dry pot over low heat for about 1 minute, shaking gently to evaporate excess moisture. Let cool for 5-10 minutes.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- While potatoes are still warm, press them through a potato ricer into the bowl of a stand mixer (or a large bowl).
- Add the softened butter, warm cream, egg yolks, 1 teaspoon salt, nutmeg, and pepper to the riced potatoes.
- Using the paddle attachment, mix on low until combined, then beat on medium-high for about 2 minutes until smooth, shiny, and firm enough to pipe. If too stiff, add a tiny splash more warm cream.
- Fit a large piping bag with a large star tip. Fill the bag halfway with the potato mixture.
- Pipe swirls about 2 inches wide and 1.5 inches high onto the prepared baking sheet, spacing them about 1 inch apart.
- For a glossy finish, lightly beat the whole egg with 1 teaspoon of water and gently brush it over the piped potatoes (optional).
- Bake for 20-25 minutes, or until deeply golden brown and firm to the touch.
- Let cool on the baking sheet for 5 minutes before serving.
Notes
For make-ahead: Pipe the potatoes onto the baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time. You can also refrigerate piped potatoes, covered, for up to 24 hours before baking. If the mixture is too runny, chill it in the refrigerator for 15-20 minutes to firm up. Variations include adding grated Parmesan, chopped herbs like chives or rosemary, or smoked paprika instead of nutmeg.