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• 2 # prepared mashed potatoes

• 5 egg yolks

• Nutmeg, to taste (2-3 dashes)

• Melted butter

• Optional, cheese shredded – white.


1. Take the freshly prepared mashed potatoes and one by one, mix in the egg yolks – GENTLY – with a rubber spatula. Season with the nutmeg and a little more salt and pepper if needed.

2. Transfer to a piping bag fitted with a star tip. Pipe out 2.5” round by 3” high potato mounds. Brush lightly with melted butter. Optional, sprinkle with some shredded cheese.

3. Bake in a preheated 400 degrees oven until the potatoes have browned around the edges or the cheese is melted to your desire. No cheese 15-20 minutes, with cheese the time will probably be lower.

Variation to Twice Baked Potato:

4-5 precooked and leftover baked potatoes - cooled

1 recipe from above

1 C. shredded cheese, white/yellow or a mix of the two

1. Cut the potatoes in half lengthwise. Leave a lip around the sides of the potato and dig out the flesh in the middle creating a “boat”. Discard the innards or use for loaded baked potato soup.

2. Add the shredded cheese to the mashed potatoes – do not let it melt! Transfer the mixture to a piping bag and pipe into the potato skin boats. Transfer to a sheet tray and place in a preheated 400 degrees oven until the tops are melted and brown. About 15-20 minutes. If you are like a total daredevil, top with a tad bit more cheese..