Ingredients
8
8 servings
- •2 teaspoons kosher salt, divided
- •2 pounds Yukon Gold potatoes, peeled and cut into large pieces
- •¼ cup butter
- •2 egg yolks
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground black pepper
- •1 egg
- •1 teaspoon heavy whipping cream
Instructions
- Prepare a piping bag with a large open star tip.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- 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.
- Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool at least 15 minutes.
- Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
- Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
- Mix egg and heavy cream together in a bowl; brush mixture onto rosettes.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 165
- Carbohydrate: 21g
- Fat: 8g
- Fiber: 2g
- Protein: 4g
- Sugar: 0g
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