Great for the holiday season!
|7 Yukon Gold or Russet Potatoes|
|3/4 cup warm half and half cream|
|7 tblsp butter, room temperature|
|2 egg yolks|
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.
Mash potatoes until they're smooth and free of chunks.
Add 1/2 cup half and half cream, butter, egg yolks, and salt. Mix thoroughly to blend. NOTE: You do not want the mashed potatoes to be too soft or they will not hold their shape when baked. Slowly add remaining 1/4 cup half and half cream to the potatoes (you may not need to use all the half and half cream - the potatoes should be stiff).
Either spoon or pipe onto parchment-lined baking sheets leaving 2 inches between mounds.
Preheat oven to 450 degrees F. Place baking sheet on middle rack and bake for 15 to 20 minutes or until tops are lightly browned.