6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
1 large egg plus 1 egg yolk, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon pepper
pinch nutmeg
1/2 teaspoon baking powder
Instructions
Preheat oven to 475 F and place a rack in the upper third of your oven. Using a fork, pierce the potatoes all over. Place them on a microwave safe plate and microwave until tender, about 18-25 minutes. (We have a baked potato button on our microwave that I always use so I haven't verified the time the recipe suggests here.) Turn the potatoes over after 10 minutes.
When you remove the potatoes from the microwave, cut them in half and then let them cool enough that you can handle them. Scoop the flesh of the potatoes into a large bowl and mash until no lumps remain (for the most smooth texture, use a food mill or ricer to mash the potatoes - I've used my ricer each time I've made these & had good results). Add the cream, 3 tablespoons of the butter, the egg and egg yolk, salt, pepper, nutmeg and baking powder and stir until combined and smooth. Let the potato mixture cool to room temperature (this will just take a few minutes) and then fold in the remaining butter until evenly distributed.
Transfer the potato mixture to a piping bag fitted with a 1/2-inch star tip (if you don't have a piping bag or tips, you can also use a resealable plastic bag to pipe the potatoes). Pipe eight 4-inch-wide mounds of potato on a rimmed baking sheet. Spray the mounds lightly with cooking spray then bake until golden brown, about 15 to 20 minutes.
To make the potatoes ahead- After piping them onto the baking sheet, cover loosely with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, don't forget to spray lightly with cooking spray before placing the potatoes in the oven.
Originally Submitted
1/4/2012
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