| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds (about 4 medium) russet potatoes, peeled and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup heavy cream
- 1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish
- 2 egg yolks
- 1/2 cup grated Gruyere cheese, optional
- Freshly grated nutmeg, optional
Instructions
- In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
- Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
- Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
- Melt the remaining 1/2 stick butter in a small pot over low heat.
- Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes 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 to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 263 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 86 mg |
| Sodium | 342 mg |
Reviews
Measurements and instructions Wrong!
The recipe is different because the writer got GZ’s recipe mixed up with Alex’s recipe. Even the photo is Alex’s.
Fine but mine are infinitely better
I made these for Thanksgiving with the beef tenderloin the GZ also featured on the kitchen. My family went crazy for the whole meal. You need a piping bag with a medal star tip to do this dish justice. I used fresh parmesan cheese. Highly recommend.
These were a family hit!!! Didn’t have time for the piping and star tip…used ice cream scoop and we name them Pommes snowballs. Thank GZ
C’mon, why is this recipe so different than the one presented? Though Gruyere would be better choice them parm but their probably both delicious. Glad I checked out recipe, was going to make it by memory…2 yolks 4 yolks…makes a little difference people. Did Geoffrey incorrectly make it or was it written up as a completely different version? Let’s get with it people.
Recipe states gruyere cheese, with no directions as to when to add. GZ used Parmesan, adding to the potatoes with the egg yolks, then sprinkling on top before baking. Curious to know which cheese the reviewers used. Note to FN staff to more closely edit text of recipes to match what we see on the show.
This recipe is different that what he did on TV, he used parmesan cheese and not gruyere and used 4 egg yolks.
While at my daughters this Thanksgiving we watched this episode where we saw these potatoes made. We tired them that night for dinner. These are the absolute best potatoes ever!!! Thanks GZ you did it again!!
My husband is not a fan of potatoes until he tasted these. They were outstanding. Thank you for this recipe.