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Pre-heat your oven to 450F.
In a large pot, cover the potatoes with cold salted water with a couple of inches over the top.
Bring the pot to a boil, reduce the heat so the pot simmers and cook the potatoes until they're tender—15 minutes.
Drain the potatoes into a colander and let them sit for 5 minutes, then return them to the pot. Add the butter and, with a potato masher, mash them until justsmooth. Season them with salt and pepper and add 1 egg yolk, 1 Tbsp. cream, and a pinch of nutmeg; stir until combined.
Line a baking sheet with lightly buttered parchment paper. Dollop (or pipe if you're feeling fancy) the potato mixture in 2–4 equal portions on the sheet, 2 inches apart. If you like you can use a spoon to creat a dip for gravy in the top.
Chill in the freezer or fridge until firm, 15–30 minutes. Whisk together remaining egg yolk and 2 tsp. of cream. Brush on the potatoes and bake them until golden, 15 minutes.