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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe allows you to make your mashed potatoes a day ahead, shape them, and refrigerate them until ready to bake. Lovely presentation. From VT Nov/Dec 2006. Ingredients:
3 lbs russet potatoes, peeled and cubed (about 3 large potatoes) |
4 tablespoons unsalted butter |
3/4 cup low-fat sour cream |
2 egg yolks |
1/2 cup fresh chives, chopped |
Directions:
1. Preheat oven to 400F degrees. Coat baking sheet with cooking spray.
2. In large pot, add potatoes and enough water to cover them. Bring to a boil. Reduce heat to medium, and cook 10 minutes, or until soft. Drain.
3. Mash until smooth (I like using my mixer to do this). Stir in butter and sour cream. Add egg yolks and chives. Season to taste with salt and pepper.
4. Scoop potatoes into a pastry bag fitted with a star tip. Pipe 8 swirled ovals into the prepared baking sheet.
5. This can be refrigerated at this point until ready to bake.
6. Bake 25-30 minutes, or untl the edges start to brown.
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