2 pounds russet potatoes (about 3 large), kept whole and scrubbed clean
6 Tablespoons (3-ounces) unsalted butter, melted
3/4 cup half-and-half, at room temperature
1 extra large egg, at room temperature
1 bunch scallions, roots and tips trimmed, finely chopped
Kosher salt to taste
Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, reduce the heat to a simmer, and cook until the potatoes are easily pierced with the tip of a paring knife, about 40-45 minutes. Remove the potatoes from the water and set aside.
When potatoes are cool enough to handle (they should still be warm), peel them and push them through a ricer set over a large bowl. In a separate small bowl, whisk together the half-and-half and egg until combined. Add the melted butter and half-and-half mixture and whip vigorously with a wooden spoon until combined. Fold in the scallions and serve immediately with pats of butter. Enjoy!
Printed from thegalleygourmet.net