Ingredients
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3 lbs russet potatoes, peeled and quartered
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2 large eggs (or use 2 extra large eggs, or use 3 medium eggs)
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7 tablespoons melted butter, divided (no subs!)
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1 pinch dried dill
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1 pinch garlic powder
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1 1/2 teaspoons salt
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1/2 teaspoon black pepper
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2 tablespoons grated parmesan cheese
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4 tablespoons 18% table cream (you may have to use more cream if needed)
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1/2 cup melted butter
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1 -2 dash paprika
Instructions
- Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl.
- Cool the potatoes for about 20 minutes at room temperature.
- Add in eggs and 7 tablespoons melted butter, pinch dill, pinch garlic powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
- Season with more salt and pepper if needed to taste.
- Spoon the potato mixture into a pastry bag fitted with a large star tip.
- Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
- Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
- Sprinkle a very small amount of paprika over each mound (this is only optional).
- Set oven to 400°F.
- Bake for about 18-20 minutes or until golden brown.
- Delicious!