Piped Potatoes
Ingredients:
- Russet potatoes - 2 1/2 pounds
- butter, sotened - 4 T
- egg yolks - 2
- egg, lightly beaten - 1
- heavy cream - 1 t
- nutmeg - 1/8 t
- Koher salt and fresh ground pepper - to desired taste
Instructions:
Scrub potatoes and prick potatoes with a fork. Bake in a preheated 400 degree oven 1 - 1 1/2 hours until tender; cool, remove peel, press potatoes through a ricer.
In a bowl, mix together potatoes, butter, yolks, nutmeg, salt and pepper; place mixture in piping bag fitted with a 3/4 inch star tip. With a tight circular motion, pipe twelve 2 1/2 inch cones about 2 inches high onto parchment paper lined baking sheet. Mix together egg and cream, brush over potatoes; return to oven, bake 40 - 45 minutes or until golden brown.
