FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Give your taste buds the royal treatment with this creamy, perfectly portioned side dish made with fresh ingredients you can find right in club.
- 2 lb. russet potatoes, peeled and quartered
- 3 egg yolks
- 3 Tbsp. fat-free milk
- 2 Tbsp. butter
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 egg, lightly beaten
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt and pepper.
- Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into six mounds on a parchment paper-lined baking sheet. Brush with beaten egg. Bake at 400° for 20-25 minutes or until golden brown.