Crispy Potato Mounds (Print Version)
# Ingredients:
01 -
2 tablespoons heavy cream.
02 -
1/4 teaspoon ground black pepper.
03 -
1 teaspoon salt.
04 -
3 egg yolks.
05 -
Chopped fresh parsley, for topping.
06 -
1/4 teaspoon grated nutmeg.
07 -
2 pounds russet or Yukon gold potatoes, peeled and diced.
08 -
1/4 cup unsalted butter, melted in two portions.
# Instructions:
01 -
Turn on your oven to 425°F. Cover your baking tray with a sheet of parchment paper.
02 -
Put the potatoes in a big pot with cold water, and simmer for 15-20 minutes until they’re super soft. Drain thoroughly.
03 -
Mash the potatoes with a ricer into a big bowl. Mix in 2 tablespoons of butter, cream, salt, pepper, and a sprinkle of nutmeg. Let sit for a few minutes to cool.
04 -
Mix the egg yolks into the potatoes, one at a time, making sure it’s all blended smoothly.
05 -
Squeeze the potato mix into 12 portions onto your prepared tray. Spread the leftover butter on top. Bake for about 20 minutes until they’re golden and crispy.
# Notes:
01 -
Let potatoes cool before putting in eggs to avoid them cooking too early.
02 -
Use shape guides if you want each portion to be the same size.
03 -
Brushing with egg wash gives a shinier brown color.
04 -
Try topping with Parmesan or other herbs for variety.