Recipe courtesy of Ree Drummond
Episode: Christmas
Save Recipe Print
Total:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min
Yield:
16 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min
Yield:
16 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat. 

Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes. 

Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. 

Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted. 

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet. 

Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.) 

Bake until golden brown around the edges. Serve on a pretty platter!

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