Ingredients
- 2 1/2 pounds potatoes (about ten medium potatoes, preferably Yukon Gold or you could use russet peeled then quartered)
- 1 teaspoon onion powder
- Salt and ground pepper
- 1/4 cup butter, soft (don`t use any more than 1/4 cup or the mounds will be to soft and will not hold their shape after you mound them on the pan)
- 3 large egg yolks, divided
- 1/4 cup whipping cream (un-whipped)
- 2 teaspoons whipping cream
- 1/8 teaspoon freshly ground nutmeg
- Paprika (for dusting the tops before baking)
How to Make
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Step 1: Place the potato quarters in a large pot, cover with cold water. Add 1 tablespoon salt. Bring to a boil; reduce to a rapid simmer and cook until tender about 22-25 minutes.
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Step 2: Drain in a colander, let sit 5 minutes, then return to pot. Add butter, with a potato masher, mash until smooth. Season with onion powder, salt and pepper. Add 2 egg yolks, 1/4 cup heavy cream, and nutmeg; stir until combined.
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Step 3: Preheat oven to 425 degrees.
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Step 4: Line a baking sheet with parchment paper, then lightly brush very soft butter over the parchment paper.
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Step 5: Dollop mixture in 8 equal portions on sheet, 2 inches apart, then using the back of a spoon, create a small well in the center of each. Lightly dust the tops of the mounds with paprika. Freeze until firm, minimum 20 minutes or longer (if freezing longer place the thoroughly frozen mounds in a freezer bag or plastic freezer container).
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Step 6: While the mounds are in the freezer, whisk together remaining egg yolk and 2 teaspoons whipping cream. Brush on potatoes.
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Step 7: Bake until golden, about 15 minutes.
We hope you enjoy this recipe!
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