2 1/4 pounds Yukon gold potatoes, skin on
Salt and freshly ground pepper, to taste
1/4 cup butter
1/2 cup whipping cream (35%)
Pinch nutmeg, freshly grated
3 egg yolks
Add potatoes to medium saucepan. Cover with cold water. Season the water generously with salt. Bring to a boil. Reduce heat and let simmer, covered, until potatoes are fork tender, about 20 to 25 minutes, depending on size of potatoes.
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
While potatoes are still warm, peel off the skin. Return potatoes to saucepan. Add butter. Mash potatoes until smooth, adding cream. Season with salt and pepper, and nutmeg. Stir in the egg yolks. (Alternatively, for a finer and smoother puree, pass the potatoes through a ricer instead of mashing.)
Fit pastry bag with large star tip. Scrape potato mixture into pastry bag. Pipe 16 rosettes onto prepared baking sheet. Bake until golden brown, about 20 to 25 minutes.
Originally published on In The Kitchen with Stefano Faita.
Servings: 8 servings
approx. Per Serving