JEREMY ABBEY + JOHN PIAZZA | DETROIT INSTITUTE OF GASTRONOMY
An elevated twist to mashed potatoes that allows for preparation ahead of time.
Ingredients
SERVINGS: 8-10 Serving(s)
- 1 pound Yukon Gold potatoes, peeled and cut
- Water
- 1 bay leaf
- Salt, as needed
- 4 ounces butter
- 2 ounces heavy cream
- 3 egg yolks
Preparation
Boil the cut potatoes in water that is seasoned with salt and add the bay leaf. Cook until soft. Drain the potatoes well. Place in a bowl and add butter, cream and egg yolks. Mash and whip until smooth. Place the mashed potatoes in a piping bag with a large star tip and pipe onto a parchment-lined baking sheet. At this point, you can cover and refrigerate until your guests arrive. Place the piped potatoes into a 400° oven and bake until golden brown.
