Ingredients
2 1/2 lbs Yukon Gold potatoes (about 8 medium)
2 eggs, beaten
2 Tbs butter, softened
1/4 cup (approx) milk, heated
salt and pepper to taste
Preparation
In a large pot of boiling salted water, cook potatoes until tender. Drain well. With potato masher, mash until very smooth. If necessary, press through sieve to remove any lumps; do not use blender or food processor (will give gluey texture).
Remove 2 Tbs of the beaten egg; cover and set aside in the refrigerator for brushing on later.
Beat remaining eggs and butter into potatoes; if necessary add just enough milk to give very thick, creamy consistency. Season with salt and pepper.
Using piping bag with large fluted tip, pipe potato mixture into 8 swirled mounds on greased baking sheet. Cover loosely with plastic wrap and refrigerate (may be refrigerated up to 8 hours).
Before baking, brush lightly with reserved egg. Bake in 400 F oven for 10 to 15 minutes or until lightly browned and heated through.
Per serving: 151 cal, 4 g fat, 4.5 g carb, 4 g protein, 2 g fibre
