Ingredients
Method
- Preheat oven to 425°F. Cut off the pointed tips of the garlic bulbs and place each on a square of foil. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Seal the foil packets and bake until the garlic is golden brown and soft, about 45 minutes. Open the foil and let cool.
- Place potato cubes in a large pot and cover with cold water by 2 inches. Add 3 tablespoons salt. Bring to a boil, reduce heat, and simmer until potatoes are easily pierced with a fork. Drain and let stand in the pot for 5 minutes to release excess moisture.
- Transfer potatoes to a stand mixer fitted with the whisk attachment. Squeeze roasted garlic cloves from their skins and add to the bowl along with cream, Parmigiano Reggiano, pepper, nutmeg, 4 tablespoons butter, and the remaining salt. Whip until smooth. On low speed, add egg yolks one at a time, beating just until combined.
- Line two baking sheets with parchment paper. Transfer the potato mixture to a piping bag fitted with a large French star tip. Pipe 12 concentric circles approximately 3 inches wide and 2 inches high, leaving 2 inches between each mound.
- Melt the remaining 1 tablespoon butter and brush over the tops of the potato mounds. Bake at 425°F until the tops are light golden brown, 20 to 25 minutes, rotating the baking sheets halfway through. Cool for 5 minutes before serving.
Nutrition
Notes
Make-
Ahead Tip: I often roast the garlic and boil the potatoes a day ahead when I'm planning for a special meal.
Just make sure to cool them completely before refrigerating, then gently