Ingredients

The following ingredients have 6 Servings
  • 1 ½ pounds russet potatoes (or starchy potatoes)
  • 3 tablespoons butter (softened)
  • ⅛ teaspoon nutmeg
  • salt & pepper to taste
  • 2 eggs (separated)

Instruction

  • Preheat oven to 425°F. Wash the outside of the potatoes and poke the skins all over with a fork. Place in the oven and bake until they are soft inside, about 50-60 minutes or until tender.
  • Allow the potatoes to cool and cut in half. Scoop out the middle and place in a bowl. Allow the potatoes to cool slightly.
  • Mash the potatoes until very smooth or use a ricer to rice the potatoes. Once smooth, add butter and seasonings to taste. Stir in egg yolks.
  • Place the potato mixture into a piping bag with a star tip. Pipe mounds of potatoes about 2 inches wide and 1 ½ inches tall onto a parchment-lined pan. It's ok if the sizes vary a little bit.
  • Place the egg whites in a separate bowl and whisk with a fork unil they're slightly foamy. Brush the egg whites over piped potatoes very gently and bake 10-15 minutes or until golden.
  • Garnish with fresh herbs if desired.