Ingredients

The following ingredients have 12 Servings
  • 1 lb russet potatoes peeled and chopped in to 1 inch cubes
  • 1 lb yukon gold potatoes peeled and chopped in to 1 inch cubes
  • 1 1/2 teaspoon sea salt
  • 2 tablespoons butter melted
  • 3 tablespoons heavy cream
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup freshly grated Parmesan (plus more for garnish)
  • 1/2 cup grated white cheddar
  • 3 large egg yolks
  • 1 large egg
  • 1 tablespoon cool water
  • chopped chives

Instruction

  • Place potatoes in a large pot and fill with cool water. Add 1 teaspoon salt. Bring to a boil over medium heat.  Reduce and simmer until very tender.  The potatoes should fall apart when pierced with a fork or knife.  Drain very well.  Place drained potatoes back on the stove over medium low heat for 2-3 minutes to finish cooking any moisture out. Stir often so they don’t burn to the bottom of the pan.
  • Mash potatoes very well with a handheld potato masher. Add 1/2 teaspoon salt, butter, cream, pepper, Parmesan and cheddar; stirring well to combine. Let mixture cool for 5-7 minutes.
  • Quickly stir in the egg yolks mixing just until combined.  Don’t overdo it.
  • Scoop the potato mixture into a large piping bag fitted with a large star tip.  Pipe 12 (about 1/2 cup) mounds of the mixture onto large baking sheet covered with parchment paper leaving room between them.
  • Refrigerate for 30 minutes.
  • Preheat oven to 425 degrees.  Beat egg and water until combined.  Lightly brush over the potatoes.  Bake for 18-20 minutes or until golden brown.  Garnish with grated parmesan and chives.