Ingredients
2½lbsYukon gold potatoes,peeled and diced
salt
black pepper,freshly ground
6tbspbutter,divided
4clovesgarlic,finely minced
3tbsphalf and half
½cupParmesan cheese,slightly packed
4largeegg yolks
fresh parsley,optional
Preparation
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add potatoes to a large pot. Cover with cold water and season with 1 tablespoon of salt.
Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with the lid, and allow to simmer until very tender for about 15 to 20 minutes. Drain potatoes well.
Meanwhile, dice 4 tablespoons of butter into pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened for 1 to 2 minutes.
Remove from heat, stir in 3 tablespoons of half-and-half then pour the mixture into a small bowl and set aside.
Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps.
Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste.
Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. Add 1 tablespoon of half-and-half if mixture is too thick.
Transfer mixture to large piping fitted with a large star tip that’s about ¾ inch wide at the tip. Pipe into 12 mounds spaced evenly apart, about 2½ x 2½-inches. Gently brush with remaining butter.
Bake in the preheated oven until golden brown, about 16 to 19 minutes. Serve immediately garnished with parsley and Parmesan if desired.
