1 Pound Baking Potatoes, Peeled And Cubed
2 Large Egg Beaten
4 Tablespoons Butter, Melted, Divided
¼ Teaspoon Ground Nutmeg
1 Pinch Kosher Salt
Step 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Step 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
Step 3 Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with parchment paper.
Step 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
Step 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving. Serves 4