Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, softened
- 2 large egg yolks
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese (optional)
Instructions
- Cook the cubed potatoes in salted water until fork-tender (15-20 minutes). Drain and let steam dry.
- Mash the potatoes until smooth; mix in butter, egg yolks, heavy cream, salt, pepper, and nutmeg until creamy. Optionally stir in Parmesan cheese.
- Preheat the oven to 425°F (220°C). Pipe the mixture onto a lined baking sheet into rosettes.
- Bake for 20-25 minutes until the tops are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 140mg