1/2 lb. Russet Potatoes , peeled , boiled
1 each Egg Yolk
1 Tbsp. Butter , melted
1 1/2 Tbsp. Heavy Cream
1/8 tsp. Nutmeg , ground
Kosher Salt , to taste
White Pepper , to taste
1.) Pre-heat conventional oven to 350°F.
2.) Place cooked potatoes on a parchment lined sheet tray and bake for 8-10 minutes, to remove moisture.
3.) In a bowl, combine potatoes, egg yolk, butter, heavy cream, nutmeg, salt and pepper. Mash until smooth. Scoop into a piping bag fitted with a small round tip (#4). Reserve refrigerated for assembly.
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