Ingredients
- Ingredients
- 3 pounds Russet, peeled and cubed
- 2 large eggs, beaten
- 1/2 cup real butter, melted and divided
- 1 clove garlic, crushed, or a pinch of garlic powder
- 1 pinch dried dill
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/3 cup Parmesan cheese, grated
- 3-7 tablespoons milk or heavy
- 1/2 teaspoon paprika + water to form a thick paste (optional)
- Dried parsley flakes, to garnish (optional)
Preparation
Step 1
Instructions
Boil potatoes in a large stock pot over medium-high heat until fork tender.
Drain potatoes and return to the pot.
With an electric mixer, begin whipping the potatoes while gradually adding the egg,1/2 the butter, garlic, dill, salt and pepper, cheese, and 3 tablespoons of milk. Beat until the potatoes are smooth without any lumps. Add more milk as needed for desired consistency. Give it a taste to make sure it's adequately seasoned.
Using a large star tip and pastry bag, pipe the mashed potatoes into 10-12 small ramekin cups or into 12 mounds onto a large, greased baking sheet.
Drizzle the remaining butter over the potatoes. With a pastry brush, lightly dab on a small amount of the paprika paste onto the potatoes. If desired, sprinkle with dried parsley flakes to garnish.
Place the ramekins or baking sheet in a preheated 400 degree F oven and bake for 18-20 minutes or until golden brown around the edges. Remove and serve while hot.