We chose not to pipe these into little rounds, but for a truly fantastic presentation you can go ahead and do that. In the meantime, we’re going to go ahead and dig in.
- 2 lbs russet potatoes, peeled, eyes removed
- 3 egg yolks
- 3 tbsp butter
- 1/3 cup milk
- salt/pepper to taste
- pinch nutmeg
Cook potatoes in boiling water until fork tender. Drain and place in a large bowl. Mash with butter and milk. Add salt and pepper to taste. Stir in egg yolks until incorporated. Pipe onto a greased baking sheet into roughly two-inch rounds or spoon into a greased pie pan. If using a pie pan, use a fork to score the entire top of the dish. Bake at 375 until golden, about 20 minutes for a pie pan.