Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Into a pressure cooker, add
Russet Potatoes (4 1/2 cups)
and
Water (24 cups)
. Cook for 20 minutes on the Bean/Chili setting. Drain.
Step 2
Preheat oven to 425 degrees F (218 degrees C).
Step 3
Into the bowl of a stand mixer, add the potatoes. Mix on low, slowly increasing the speed as you add the
Butter (2 Tbsp)
.
Step 4
Add
Grated Parmesan Cheese (1/4 cup)
,
Ground Black Pepper (1/2 Tbsp)
,
Kosher Salt (1/2 Tbsp)
, and
Ground Coriander (1/4 tsp)
. Mix until well-combined.
Step 5
Add yolk of the
Eggs (2)
. Mix to combine.
Step 6
Add
Buttermilk (1/4 cup)
. Mix well.
Step 7
Transfer mixture to a pastry bag fitted with a Wilton number 2D decorating tip. Pipe small mounds onto a baking tray lined with parchment paper. Spray with oil or brush with butter.
Step 8
Bake for 15-20 minutes, or until golden brown.
Step 9
Sprinkle with additional salt and pepper. Serve and enjoy!
Rate & Review
{{id}}