Ingredients
| 2 lb yukon gold potato, peeled and quartered |
| 1 tsp kosher salt |
| 1⁄2 tsp black pepper, freshly ground |
| 3 tbsp unsalted butter, melted |
| 2 tbsp milk |
| 2 egg yolk |
| 1 paprika, to taste |
Directions
- Place potatoes in a large pot and add enough cold water to cover by a few inches. Season the water with salt, bring to a boil, and cook for 15-20 minutes or until the potatoes are tender. Drain, then put the potatoes back into the pot.
- Preheat oven to 400 degrees F (205 degrees C). Line a baking dish with parchment paper.
- Season potatoes with 1 teaspoon salt and 1/2 teaspoon black pepper. In a small bowl, mix together melted butter and milk, then pour into the pot. Add egg yolks and mash until well blended and smooth. Spoon potatoes to a piping bag fitted with a large star tip. Pipe mounds in an upward spiral motion about 2 inches apart on the prepared baking dish. Sprinkle each with black pepper and paprika.
- Bake for 15 minutes or until golden brown around the edges.
Source : allrecipes.com
