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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Great comfort-food flavorâand in such an attractive package! âHealthy Cooking Test Kitchen Ingredients:
2 pounds russet potatoes, peeled and quartered |
3 egg yolks |
3 tablespoons fat-free milk |
2 tablespoons butter |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 egg, lightly beaten |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.
3. Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into six mounds on a parchment paper-lined baking sheet. Brush with beaten egg. Bake at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.
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