- 2 pounds Russet or Yukon Gold potatoes
- 7 tablespoons butter, diced
- 7 tablespoons heavy cream, divided
- 4 egg yolks, divided
- 4 tablespoons bread crumbs
- 1 1/2 teaspoons salt
- 1/8 teaspoon nutmeg
- 1/2 teaspoon sugar
- 2 teaspoons French tarragon, finely chopped
- 1 tablespoon garlic chives, finely snipped
- 1/2 teaspoon white pepper, freshly ground
- 1 cup sliced mushrooms
- 1 cup Monterey Jack cheese
- 2-3 teaspoons diced sun-dried tomatoes for garnish
Peel the potatoes and place them in a pot. Fill it with cold water until the potatoes are barely covered. Bring to a boil, add 1/2 teaspoon of salt; and reduce the heat to medium high. Cook 20-23 minutes until potatoes are fork-tender. Drain and let cool. Once the potatoes are cool enough to handle, mash them with butter.
Preheat the oven to 400 degrees. In a mixing bowl, beat 3 egg yolks with sugar for about 2-3 minutes until a pale yellow foam appears. Stir in nutmeg. Pour the egg yolks over the mashed potatoes; stir in the herbs, breadcrumbs and 6 tablespoons of heavy cream. Mix well and season with salt and pepper. Form into small patties and place 2 inches apart onto parchment-lined sheet pans. Using a fork, beat the remaining egg yolk with 1 tablespoon of heavy cream. Lightly brush the egg wash over the potatoes, coating the entire outer surface. Top with cheese, sliced mushrooms, salt, pepper and minced sun-dried tomatoes. Bake 10-15 minutes or until heated through. (For golden brown medallions, broil for an additional 2 minutes or so.) Serve hot. Makes 8 servings.