Farm Style Potato Swirl
Elevate your side dish game with this irresistible Farm Style Potato Swirl! Perfectly seasoned Russet potatoes are mashed to creamy perfection with butter, heavy cream, garlic powder, and a hint of Parmesan cheese, then transformed into beautifully piped swirls that crisp up golden brown in the oven. The addition of fresh parsley and egg yolks creates a rich, velvety texture, while baking imparts a delectable crunch on the edges. This stunning dish is easy to prepare yet elegant enough to impress at any gathering. With its rustic charm and melt-in-your-mouth flavor, these potato swirls are a versatile accompaniment to a hearty farm-style meal or a sophisticated dinner spread. Serve warm and watch them disappear in seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 0.25 cup Parmesan cheese
- 2 Egg yolks
- 1 teaspoon Olive oil
Instructions
Peel the potatoes and cut them into roughly 2-inch chunks.
Place the potato chunks into a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Let them sit over low heat for 1-2 minutes to evaporate any excess moisture.
Mash the potatoes thoroughly using a potato masher or ricer. Add butter, heavy cream, garlic powder, 1/2 teaspoon of salt, and black pepper. Mix until smooth and creamy.
Stir in finely chopped fresh parsley and Parmesan cheese. Allow the mixture to cool slightly before adding the egg yolks. Mix well.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
Scoop the mashed potato mixture into a piping bag fitted with a large star tip.
Pipe the potatoes onto the prepared baking sheet in swirled, nest-like shapes, leaving enough space between each one for even baking.
Bake the potato swirls in the preheated oven for 20-25 minutes, or until they are golden brown and slightly crisp on the edges.
Remove from the oven and let them cool slightly before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 14.2 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 482 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6874 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
