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Into a pressure cooker, add
Russet Potatoes (4 1/2 cups)
Water (24 cups)
. Cook for 20 minutes on the Bean/Chili setting. Drain.
Preheat oven to 425 degrees F (218 degrees C).
Into the bowl of a stand mixer, add the potatoes. Mix on low, slowly increasing the speed as you add the
Butter (2 Tbsp)
Grated Parmesan Cheese (1/4 cup)
Ground Black Pepper (1/2 Tbsp)
Kosher Salt (1/2 Tbsp)
Ground Coriander (1/4 tsp)
. Mix until well-combined.
Add yolk of the
. Mix to combine.
Buttermilk (1/4 cup)
. Mix well.
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.
Bake for 15-20 minutes, or until golden brown.
Sprinkle with additional salt and pepper. Serve and enjoy!
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