Description
These might taste even better baked straight from the freezer. They gain a deep golden-brown crunch on the outside and stay soft on the inside. Keep them on hand for holiday appetizers, for a snack, or for a side dish.
Ingredients
Units
Scale
- 5 pounds russet potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons finely chopped fresh parsley
- 1/2 cup finely chopped fresh spinach
- 4 teaspoons sea salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon whole black peppercorns, grind using mortar and pestle
- 8 egg yolks
- 3 tablespoons heavy whipping cream
- 2 cups shredded sharp white cheddar cheese
- Parchment paper, coconut oil, or ghee to prepare baking sheet
Instructions
- Preheat the oven to 300°
- Wash, peel, cube (quarter if small potatoes), and steam 5 pounds russet potatoes for approximately 25-30 minutes until soft enough to pierce through with a fork.
- Place the steamed potatoes on an oven sheet and bake for 10 minutes to dry out.
- Once the potatoes dry, place them in a large mixing bowl. Increase the oven temperature to 375°.
- Add 2 tablespoons unsalted butter, 3 tablespoons finely chopped fresh parsley, ½ cup finely chopped fresh spinach, 4 teaspoons sea salt, ½ teaspoon ground turmeric, and ½ teaspoon whole black peppercorns (grind using mortar and pestle) to the potatoes. Mash with a potato masher to combine. Eliminate all large pieces.
- Using a hand mixer, begin mixing while slowly adding 8 egg yolks one at a time and 3 tablespoons heavy whipping cream. Continue to mix until smooth.
- Stir in 2 cups shredded sharp white cheddar cheese.
- Use a medium 2 tablespoon cookie scoop to place potato onto a ghee or coconut oil coated (or parchment lined) baking sheet.
- Bake at 375° for 28-30 minutes, or until bottom of the potato bite looks light golden brown. If you don’t plan to freeze them for later, bake them a few minutes longer until the tops begin turn golden brown.
- Optional: Freeze for later use. If frozen after previously baked, transfer straight to prepared baking sheet and bake at 375° for 25-30 minutes (longer in a traditional oven, shorter in a toaster oven) until deep golden brown on top. If they haven’t been pre-baked, leave them in the oven a few minutes longer.
- Serve warm with sour cream, plain cultured yogurt, or Chive & Arugula Dip.
Notes
Don’t forget the dip. Serve with sour cream, plain cultured yogurt, or HoneySalt and Olive’s Chive and Arugula Dip.
