Potato Haystacks with Gruyere

Instructions

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 2. Place potatoes in a large part with lightly salted water to cover. Bring to a boil over high heat. Reduce heat and simmer for 35 to 40 minutes or until potatoes are tender. Drain potatoes.
• 3. Cut potatoes in half and place cut side down in a ricer. Push potatoes through ricer into a bowl and remove skin from ricer. Or peel potatoes and mash with a hand-held masher or mix in a stand mixer fitted with paddle attachment.
• 4. With a wooden spoon, stir in 1/4 c of the the buttermilk at a time, adding just enough to moisten and make potatoes fluffy and light. Stir in 3 T of the butter, salt, pepper, egg yolks and 1/2 c of the cheese, stirring occasionally, just until potatoes are blended and creamy. Do not overmix.
• 5. In a small saucepan, melt remaining butter over medium heat (or melt in a glass measuring cup in the microwave on medium-low (30%) power. Transfer potatoes to pastry bag with fluted tip (3/4 inch or 2 cm tip). Pipe potatoes onto prepared baking sheet in 3 inch rounds, narrowing to top like a haystack. Drizzle potatoes with melted butter and sprinkle over remaining cheese. Bake in preheated oven for 12 to 15 minutes or until edges are golden and potatoes are heated through.
• 6. *** The potatoes can be piped onto a baking sheet and kept, covered lightly with plastic wrap, being careful not to smash, and refrigerated, for up to 1 day. Add a few minutes to the cooking time if baking them directly from the refrigerator.