Yield: Yields about 8 cups
Servings: 8 to 10
The airy texture of these mashed potatoes comes from the unusual addition of eggs, which are beaten into the potatoes just before the butter and cream are incorporated. The eggs bind and coat the potatoes, resulting in a light yet silky mouth-feel. The hot potatoes and cream cook the eggs enough to render them food-safe.
Make Ahead Tips
You can cook and mash the potatoes and mix them with the eggs and cream up to 2 hours ahead; keep warm in the pot on the back of the stove. Gently reheat over low heat, stirring occasionally to prevent sticking. Garnish just before serving.
Hi, I have a question about these potatoes. I was trying to see if I added an egg to my mashed potatoes when I use them for a casserole topping and then freeze it, would keep the potatoes from getting watery when I thawed and baked it. The searching was how I found your site. Thanks
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