Ingredients:

  • 2.5 lbs Yukon Gold potatoes, unpeeled and cubed into 1-inch pieces
  • 1 tbsp fine sea salt
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream, warmed
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 large egg yolk, room temperature
  • 1/2 tsp black pepper, freshly cracked
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Bring to a boil, add the salt, and simmer for 15-18 minutes until fork-tender.
  2. Drain the potatoes thoroughly and return them to the hot pot for 2 minutes to steam-dry, ensuring excess moisture is removed.
  3. Press the hot potatoes through a ricer or mash thoroughly in a large mixing bowl until smooth.
  4. Fold in the melted butter, minced garlic, warmed heavy cream, 3/4 cup of the Parmesan cheese, egg yolk, black pepper, and minced chives until uniform.
  5. Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin.
  6. Spoon the potato mixture into the muffin cups, distributing evenly. Top each cup with the remaining 1/4 cup of Parmesan cheese.
  7. Bake for 25-30 minutes, or until the tops are deeply golden brown and the edges are crispy. Allow to cool for 5 minutes before removing from the tin.