These creamy, buttery potatoes are the perfect side to elevate any meal. With a golden, crispy top and a smooth, fluffy interior, they’re sure to become a family favorite in no time.
Start by putting your potatoes in a big pot and cover them with salted water. Bring it to a boil, then turn the heat down to medium-low and let them simmer until they’re tender—about 20 minutes should do it. Once they’re soft, drain the water.
Next, transfer the potatoes to a large bowl and mash them up with a fork or masher. While they’re still warm, stir in the egg yolks, 2 tablespoons of butter, a pinch of nutmeg, and some salt. Mix everything until it’s smooth and then let the mixture cool for about 10 minutes.
Meanwhile, set your oven rack about 6 inches from the broiler and preheat the broiler. Line a baking sheet with parchment paper to keep things from sticking.
Grab a piping bag fitted with a large star tip and fill it with the potato mixture. Pipe out little rosettes about the size of golf balls onto the baking sheet. Brush each one gently with the remaining butter.
Pop them under the broiler for 3 to 5 minutes, just until they’re warmed through and lightly golden on top. Keep them warm and enjoy!
- Use starchy potatoes like Russets for the best texture.
- Make sure to mash the potatoes well to avoid lumps.
- Pipe the mixture onto the baking sheet for a beautiful, uniform shape.
These potatoes are creamy and fluffy with a golden, crispy top. They make a perfect side dish for any meal. The rich texture and elegant presentation make them a real crowd-pleaser.
They pair wonderfully with roasted meats, grilled fish, or steamed vegetables. Add a sprinkle of fresh herbs like parsley or chives for extra color and flavor. Serve them hot to enjoy the crispy edges and soft center.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the outside crisp. Avoid microwaving, as it can make them soggy.
