Eggs make all the difference in mashed potatoes

[Draggingtree]

Eggs make all the difference in mashed potatoes

 

By J.M. HIRSCH, AP Food Editor | November 5, 2014 | Updated: November 5, 2014 12:10pm

 

ULTRA-RICH MASHED POTATOES

 

Start to finish: 35 minutes

Servings: 10

5-pound bag Yukon gold potatoes

1 cup (2 sticks) unsalted butter

10 large fresh sage leaves

1/2 cup olive oil

2 egg yolks

Kosher salt and ground black pepper

 

Directions

 

Peel the potatoes and cut them into 2-inch chunks. Place the cut potatoes in a large pot and add enough cool water to cover by about 1 inch. Bring to a boil over high heat and cook for 15 minutes, or until the potatoes are tender at the center when pierced with a knife.

Meanwhile, in a small saucepan over medium-high, melt the butter. Add the sage leaves and fry until crisp and just barely turning brown, 2 to 3 minutes. Set aside.

http://www.chron.com/living/article/Eggs-make-all-the-difference-in-mashed-potatoes-5873150.php