Directions:
- Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain.
- Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and 1/2 tsp. pepper. Mix well.
- Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2 inches in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.84 Kcal (1255 kJ) | ||
| Calories from fat | 100.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.21g | 17% | |
|---|---|---|---|
| Cholesterol | 75.86mg | 25% | |
| Sodium | 49.35mg | 2% | |
| Potassium | 1116.24mg | 24% | |
| Total Carbs | 42.02g | 14% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 7.82g | 16% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.92 Kcal (552 kJ) | ||
| Calories from fat | 44.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 17% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 25% | |
| Sodium | 21.71mg | 2% | |
| Potassium | 491.13mg | 24% | |
| Total Carbs | 18.49g | 14% | |
| Sugars | 0.87g | 8% | |
| Dietary Fiber | 1.75g | 16% | |
| Protein | 3.44g | 16% | |
| Vitamin C | 7mg | 27% | |
| Iron | 1mg | 12% | |
| Calcium | 21.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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