INGREDIENTS

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 

DIRECTIONS

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.