| Ingredients: 3 1/2 Pound(s) yukon gold potato 3/5 Cup(s) half and half 1 3/4 Teaspoon(s) salt 1 Teaspoon(s) freshly ground black pepper 1 Pinch(s) nutmeg 8 Tablespoon(s) melted butter 1 egg white 2 Tablespoon(s) melted butter, unsalted |
Directions:
Peel and slice the potatoes. Add to a pan and cover with cold water, then cook until done, about 18 minutes. Whisk together three yokes, cream, and spices. Drain the potatoes and rice them. Add the 8 tbls melted butter and mix. Add the enrichment and mix. Pour into a greased casserole pan (13x9) Mix egg whites and 2 tbls butter and pinch of salt, then pour onto the potatoes. Tilt the pan to cover evenly. Add texture to the surface with a knife or fork. Bake in a 450 degree oven for 30 minutes, rotate halfway through for even browning. |