2.5 lbs Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter, softened
1/2 cup heavy cream, slightly warmed
3 large egg yolks, room temperature
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 cup finely grated Parmesan cheese, optional
1 tablespoon melted butter for brushing, optional
Instructions
Boil the Potatoes: Place your peeled and cubed potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over high heat. Reduce the heat and let them simmer for about 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
Dry and Mash: Drain the potatoes thoroughly in a colander. Return them to the warm pot and let them sit for a minute or two to allow any remaining moisture to evaporate. This step is crucial for achieving the right consistency. Use a potato ricer or a masher to crush the potatoes until they are completely smooth and free of lumps.
Incorporate the Flavorings: While the potatoes are still warm, stir in the softened butter until it is fully melted. Add the heavy cream, salt, pepper, and nutmeg. Once the mixture is combined, fold in the egg yolks and the optional Parmesan cheese. Stir gently until the mixture is uniform and holds its shape.
Pipe the Rosettes: Preheat your oven to 400 degrees Fahrenheit. Transfer the potato mixture into a large piping bag fitted with a large star tip. Line a baking sheet with parchment paper. Pipe the potatoes into small mounds, about three inches wide, using a circular motion to create decorative ridges and a pointed top.
Bake Until Golden: If desired, lightly brush the tops of the piped potatoes with a little bit of melted butter. Place the baking sheet in the center of the oven and bake for 15 to 20 minutes. You are looking for the edges to become a beautiful golden brown while the centers remain soft.
