Fancy Potato Mounds (Print Version)
# Ingredients:
01 -
2 pounds of peeled and diced Yukon gold or russet potatoes.
02 -
1/4 cup melted unsalted butter, split into portions.
03 -
2 tablespoons of heavy cream.
04 -
1 teaspoon of salt.
05 -
1/4 teaspoon of ground black pepper.
06 -
1/4 teaspoon freshly grated nutmeg.
07 -
3 yolks from eggs.
08 -
Fresh parsley, chopped for topping.
# Instructions:
01 -
Heat your oven to 425°F. Put parchment paper on a baking sheet.
02 -
Put potatoes in a big pot with cold water and boil them for 15-20 minutes till they're really soft. Drain thoroughly.
03 -
Push the potatoes through a ricer into a big bowl. Mix in 2 tablespoons of butter, the cream, salt, pepper, and nutmeg. Let them cool a bit.
04 -
Mix each egg yolk in one after another until everything's well combined.
05 -
Form the potato mix into 12 mounds on your baking sheet. Brush them with the rest of your butter. Pop in the oven for 20 minutes till they're nice and golden.
# Notes:
01 -
Let potatoes cool down so your eggs don't cook too early.
02 -
You can use a template to make all pieces the same size.
03 -
Try brushing with beaten egg for a darker finish.
04 -
Feel free to top with other herbs or some Parmesan cheese.