2poundspotatoes(Yukon gold or russet peeled and quartered)
1teaspoonsea salt
6Tablespoonsbutter(divided)
2large egg yolks
⅛teaspoonground nutmeg
¼teaspoonwhite pepper or black pepper
1teaspoonheavy cream
½teaspoonsea salt
1/4cupParmesan cheese freshly grated(for garnish)
1chive(for garnish)
Instructions
Prepare a piping bag with large open star tip. Grease a baking sheet. Set aside.
Peel and slice potatoes into 1 inch chunks. Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
Heat the potatoes over low heat until remaining water steams off, about 4 minutes. Let cool, at least 15 minutes.
Place potatoes in a large bowl and use a potato masher until smooth. Let the potatoes stand for 5 minutes. Add 4 tablespoons butter, egg yolks, remaining 1/2 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag. If the piping bag is too hot place it in the fridge for 10 minutes.
Pipe potato mixture onto the prepared baking sheet into 8-10 half cup rosettes with a circular motion, finishing with a small peak in the center. Leave a 2 inch gap between each.
Melt the remaining 2 tablespoons butter and gently brush the tops of the rosettes with the butter.
Refrigerate until slightly firmer, about 25 minutes.
Preheat oven to 420°.
Bake in the preheated oven until golden brown, 15-20 minutes.
Feel free to garnish with chopped chives or fine grated Parmesan or herbs and spices!
Notes
You can add fresh herbs and spices to add flavors with parsley, thyme, rosemary, or garlic!