There are a lot of meals I make that would taste good over potatoes. But making potatoes on a week night is not usually an option. Baked and mashed potatoes take too much time and even crispy roasted can take 40 minutes. After my commute, I'm not usually dreaming about cooking potatoes. Recently, I saw on Everyday Food a recipe for portion-sized make ahead mashed potatoes. Sold! These potatoes are slightly richer than mashed potatoes and can be used even for a big event. I just spooned my duchesses onto a pan but I bet they'd be beautiful piped onto the pan!
I froze these right away and then baked two stacks to go along with my cherry pork. It took exactly 15 minutes and they were absolutely fantastic. I did not put an egg wash on at baking and I did not miss it. I love having these on hand. The recipe makes 8 stacks but it could easily be doubled.
2 1/2 lbs yukon gold potatoes
salt & pepper
3 T cold unsalted butter
2 egg yolks
1/4 C heavy cream
pinch of nutmeg
1. Peel potatoes and cut into 1 inch pieces. Cover the potatoes in a large pot with salted water and bring to a boil. Reduce to a rapid simmer and cook until tender about 15 minutes. Drain, let sit 5 minutes and return to pan.
2. Add butter and mash together with a potato masher until smooth. Season with salt
3. Add cream and stir with a spoon to combine. Add egg yolks and stir in.
4. Mound potatoes in 8 mounds on a buttered and parchment lined rimmed baking sheet. Make a well in the center of each mound for gravy with the back of a spoon
5. Freeze at least 15 minutes, then bake. Or Freeze 15 minutes until solid. Add potato mounds to a gallon-sized ziploc bag and keep in the freezer.
6. To bake, preheat oven to 400 degrees, spray a baking sheet with cookie spray. Space potato mounds on the sheet and bake 15 minutes straight from the freezer. Serve.