Directions
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Boil the potatoes: Place potatoes in a medium to large pot and cover with two inches of cold water. Add 2 teaspoons of salt to the water. Bring to a gentle boil over medium heat and cook until the potatoes are fork tender, about 15 minutes.
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Preheat the oven to 425° and line a baking sheet with parchment.
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Melt 2 tablespoons of butter and set aside for basting.
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Drain the potatoes and allow them to cool for a minute or so. Sprinkle the flour over the potatoes. Stir in 2 tablespoons of butter, cream, and cheese until incorporated. Add the nutmeg, salt, black pepper and continue mashing. Using a ricer will achieve the smoothest potatoes without becoming gluey.
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Once mashed or riced, stir in the egg yolks one at a time. Watch the consistency and do not let the potatoes become too thin. The texture should be smooth, but thick enough to hold peaks when piped.
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Pipe the potatoes: Fill a piping bag fitted with a star tip with the potatoes. Begin piping in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat until potatoes are done. Use a pastry brush to lightly baste the potatoes with melted butter. The swirled peaks will brown nicely in the oven and give the potatoes texture.
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Bake until lightly browned, about 30 minutes or until the peaks have golden tips. Remove from the oven and let set up for a minute. Use a spatula to gently transfer them to the dinner plate. Serve hot.
From Shawnie's class “Evening in Paris”
