Lisa Leake, New York Times best selling author, has taken her family on a nine-year journey to commit to eating real food. She has teamed up with Grassland Butter to promote transparency, wholesome eating, and a choice for better. This recipe is a Lisa Leake original. Ingredients: 4 tablespoons Grassland butter 2 ¼ pounds russet potatoes, peeled and cut into 1 to 2″ pieces ¼ cup heavy cream 1 teaspoon salt ¼ teaspoon black pepper 1 pinch nutmeg, optional 3 large eggs, beaten Instructions: Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2-inch star tip and set aside. Set a pot of water over high heat to boil. Add the potato pieces to the water and cook until tender when pierced with a fork, about 15 to 20 minutes. Drain the water and puree the warm potatoes with an electric mixer or hand masher (aka potato masher). Mix in the butter, cream, salt, pepper and nutmeg (if using) until smooth. Mix in the eggs until well-combined. Transfer mixture to a piping bag and pipe into little mounds (about 2 1/2″ wide by 2″ tall) a couple of inches apart on the prepared baking sheets. Bake until golden brown on the edges, rotating the baking sheets in the oven as necessary, about 15 minutes total. The potato mounds can be prepared and stored in the fridge up to 24 hours in advance before being baked, although you may need to increase the baking time since they are starting out cold.

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Lisa Leake, New York Times best selling author, has taken her family on a nine-year journey to commit to eating real food. She has teamed up with Grassland Butter to promote transparency, wholesome eating, and a choice for better. This recipe is a Lisa Leake original. Ingredients: 4 tablespoons Grassland butter 2 ¼ pounds russet potatoes, peeled and cut into 1 to 2" pieces ¼ cup heavy cream 1 teaspoon salt ¼ teaspoon black pepper 1 pinch nutmeg, optional 3 large eggs, beaten Instructions: Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2-inch star tip and set aside. Set a pot of water over high heat to boil. Add the potato pieces to the water and cook until tender when pierced with a fork, about 15 to 20 minutes. Drain the water and puree the warm potatoes with an electric mixer or hand masher (aka potato masher). Mix in the butter, cream, salt, pepper and nutmeg (if using) until smooth. Mix in the eggs until well-combined. Transfer mixture to a piping bag and pipe into little mounds (about 2 1/2" wide by 2" tall) a couple of inches apart on the prepared baking sheets. Bake until golden brown on the edges, rotating the baking sheets in the oven as necessary, about 15 minutes total. The potato mounds can be prepared and stored in the fridge up to 24 hours in advance before being baked, although you may need to increase the baking time since they are starting out cold.

Lisa Leake, New York Times best selling author, has taken her family on a nine-year journey to commit to eating real food. She has teamed up with Grassland Butter to promote transparency, wholesome eating, and a choice for better. This recipe is a Lisa Leake original.

Ingredients:
4 tablespoons Grassland butter
2 ¼ pounds russet potatoes, peeled and cut into 1 to 2″ pieces
¼ cup heavy cream
1 teaspoon salt
¼ teaspoon black pepper
1 pinch nutmeg, optional
3 large eggs, beaten

Instructions:
Preheat oven to 400 degrees F.

Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2-inch star tip and set aside.

Set a pot of water over high heat to boil. Add the potato pieces to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.

Drain the water and puree the warm potatoes with an electric mixer or hand masher (aka potato masher). Mix in the butter, cream, salt, pepper and nutmeg (if using) until smooth. Mix in the eggs until well-combined.

Transfer mixture to a piping bag and pipe into little mounds (about 2 1/2″ wide by 2″ tall) a couple of inches apart on the prepared baking sheets. Bake until golden brown on the edges, rotating the baking sheets in the oven as necessary, about 15 minutes total.

The potato mounds can be prepared and stored in the fridge up to 24 hours in advance before being baked, although you may need to increase the baking time since they are starting out cold.