Ingredients:

  • 2 lbs (900g) Russet Potatoes, peeled and quartered
  • ½ cup (115g) Unsalted Butter, softened, plus extra for greasing
  • ½ cup (120ml) Whole Milk, warmed
  • 2 large Egg Yolks
  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Chives, chopped
  • ½ teaspoon Salt, or to taste
  • ¼ teaspoon Black Pepper, freshly ground
  • Pinch of Nutmeg (optional)

Instructions:

  1. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender (about 15-20 minutes).
  2. Drain potatoes thoroughly and return to the pot. Use a potato ricer or masher to create a smooth, lump-free mash.
  3. Gradually add softened butter and warm milk to the mashed potatoes, mixing until creamy and smooth.
  4. Beat in the egg yolks one at a time, followed by the minced garlic, parsley, chives, salt, pepper, and nutmeg (if using).
  5. Transfer the potato mixture to a piping bag fitted with a large star tip.
  6. Grease a baking sheet or line with parchment paper. Pipe the potato mixture into swirls or rosettes onto the prepared baking sheet. Keep them about 2 inches apart.
  7. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown.
  8. Serve hot and enjoy the compliments!