- 3 lb. russet potatoes (about 3 large), peeled and cubed
- 4 Tbs. unsalted butter
- ¾ cup low-fat sour cream
- 2 egg yolks
- ½ cup chopped chives
1. Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
2. Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.November 2006