Herbed Pommes Duchesse

Herbed Pommes Duchesse
hot mashed potatoes
egg yolks
salted butter, cubed
minced garlic
finely chopped chives
minced parsely
minced sage
salt
ground black pepper

Stir all ingredients together until combined, taste, and adjust seasonings as needed. The hot mashed potatoes should melt the butter, but not cook the egg. The mixture is much easier to mix and pipe while still warm - but if you do not have a heat-proof piping bag, let it cool slightly so you do not burn your hand.

Scoop the mixture into a large piping bag fitted with a large star tip. Pipe rosettes of potato on a parchment lined baking sheet. You may make them as small or as large as you wish - baking time will depend on size. At the point the potatoes may be piped in advance and refrigerated until later. They are baked at 425◦F until the tips begin to turn golden.