- 2 lbs yukon gold potatoes, peeled, cut into 1 inch cubes
- 6 Tbsp (180g) unsalted butter
- ¼ cup (60g) heavy cream
- 4 egg yolks
- Kosher salt and pepper to taste
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Ingredients
Directions
- Begin by placing potatoes into a medium saucepan filled with enough water to cover the potatoes. Season water generously with kosher salt and bring the water to a boil. Once boiling, reduce heat to a simmer. Cook for about 20-22 minutes, or until the potatoes fall apart when poked by a fork.
- While the potatoes are cooking, preheat the oven to 425°F (218°C) and line a half baking sheet with parchment paper.
- Drain the cooked potatoes and pass through a potato ricer. Add the riced potatoes back into the pot they were cooked in along with heavy cream, and 4 Tbsp of butter. Using a spatula, fold to combine.
- Once the potatoes have slightly cooled, begin to fold in egg yolks, working one at a time. Once all of the egg yolks have been added and the mixture is completely homogenous, add mixture to a piping bag with star shaped tip.
- Pipe the potatoes onto the parchment paper lined baking tray into 3-inch diameter swirls. Place the baking tray into the oven and bake until golden brown, about 15-20 minutes.
