| Yield 1X: | 51.00 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Dairy | ||
| Portions: | 20.4 | ||||
| Shelf life: | 4 days baked | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Russet potatoes, peeled and sliced 1″ | 2 | 8.00 |
| Egg yolks – EACH | 6.00 | |
| Whole butter | 3.00 | |
| Cream | 2.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Cook the potatoes in heavily salted water until tender, then pass through the food mill into a mixing bowl.
While the potatoes are still warm, mix in the egg yolks 1 at a time using rubber spatula, making sure each yolk is completely incorporated before adding the next. Stir in the butter and cream, Transfer to a large piping bag fitted with a star piping tip and pipe as desired. Bake at 400 F. until the edges are lightly browned. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.