Description
Elegant swirls of buttery mashed potatoes, piped into rosettes, baked until golden brown on the edges—infused with roasted garlic and fresh thyme for a refined side dish that’s crisp outside and creamy within.
Ingredients
Units
Scale
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 2 cloves roasted garlic, mashed
- 2 large egg yolks
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh thyme leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to pot to dry out briefly over low heat.
- Mash potatoes until smooth (or use a ricer). Stir in butter, cream, roasted garlic, nutmeg, salt, and pepper. Let cool slightly before adding egg yolks.
- Transfer mixture to a piping bag fitted with a large star tip. Pipe swirls onto the prepared baking sheet.
- Bake for 20–25 minutes, or until edges are golden brown and crisp.
- Garnish with fresh thyme before serving.
Notes
- Ensure potatoes are very smooth to pipe clean shapes.
- Let mixture cool slightly before adding yolks to prevent scrambling.
- Can be made ahead and reheated in the oven.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
