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Notes from the Food & Wine Test Kitchen
Make sure to mash the potatoes completely but don’t overwork them, as you’ll end up with gluey potatoes. The test kitchen suggests using a potato ricer or a food meal, as they aerate while also making the potatoes smooth.
When brushing the tops with butter, be gentle so as not to deflate the peaks and valleys.
Make ahead
You can pipe the potato swirls (rosettes) up to two hours before baking. Or you can freeze the piped potato swirls until solid and transfer them to a freezer bag or freezer-safe airtight container. Frozen potato swirls will keep for up to three months. When baking them from frozen, simply add an additional five minutes to the baking time.
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Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 teaspoons kosher salt
1/4 cup unsalted butter, melted, divided
1 cup pecorino cheese, grated (about 1 cup)
1/4 cup heavy whipping cream, at room temperature
3/4 teaspoon black pepper, plus more for garnish
1/8 teaspoon ground nutmeg
3 large egg yolks
Chopped fresh chives
Directions
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