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3 large russet potatoes -- scrubbed
1/2 stick butter
nutmeg -- ground
2 large egg yolks
1/4 cup whipping cream
2 Tablespoons butter -- melted
Preheat oven to 400 F. Place potatoes on baking sheet and bake until tender, about 1 hour. Increase oven temperature to 450.
Butter 8" square glass baking dish.
Cut potatoes and place in bowl. Reserve skins. Add 1/4 cup butter to hot potatoes and beat until smooth. Season to taste with nutmeg, salt and pepper.
Beat in egg yolks, then whipping cream. Spoon mashed potatoes into prepared baking dish.
Cut potato skins into 1/2" wide strips. Place on baking sheet. Pour 2 Tablespoons melted butter over skins; toss well. Bake mashed potatoes and potato
skins until mashed potatoes are golden and skins are crisp, about 10 minutes. Mound mashed potatoes in bowl. Top with skins and serve.
Serves: 4
1/2 stick butter
nutmeg -- ground
2 large egg yolks
1/4 cup whipping cream
2 Tablespoons butter -- melted
Preheat oven to 400 F. Place potatoes on baking sheet and bake until tender, about 1 hour. Increase oven temperature to 450.
Butter 8" square glass baking dish.
Cut potatoes and place in bowl. Reserve skins. Add 1/4 cup butter to hot potatoes and beat until smooth. Season to taste with nutmeg, salt and pepper.
Beat in egg yolks, then whipping cream. Spoon mashed potatoes into prepared baking dish.
Cut potato skins into 1/2" wide strips. Place on baking sheet. Pour 2 Tablespoons melted butter over skins; toss well. Bake mashed potatoes and potato
skins until mashed potatoes are golden and skins are crisp, about 10 minutes. Mound mashed potatoes in bowl. Top with skins and serve.
Serves: 4
