Try this dish with Better Than Bouillon Reduced Sodium, Organic Roasted Chicken Base or Vegetarian No Chicken Base.
Recipe tags: chicken base, moderate difficulty, side, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 quarts | water |
| ¼ cup | Better Than Bouillon® Roasted Chicken Base |
| 5 lbs | russet potatoes, peeled and diced into 1-inch cubes |
| 8 Tbsp | unsalted butter, melted |
| 1 Tbsp | cracked black pepper |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 cup | heavy cream |
| 8 | large egg yolks |
Directions
Preheat oven to 375°F.
Add the water to a large stockpot over high heat. Add the Roasted Chicken Base and whisk to dissolve. Add the potatoes and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the potatoes are pierced easily with a knife.
Drain the potatoes and spread evenly onto a baking sheet. Place the potatoes directly into the oven for 5 minutes.
Carefully remove the baking sheet from oven and add the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Slowly add in the melted butter with the mixer on low speed. Add eggs, one at a time, in the pepper, Roasted Garlic Base, and heavy cream, whisk until smooth, using a rubber spatula, scrape the sides of the bowl.
Add half of the whipped potatoes to a pastry bag fitted with a large star tip. Pipe the potatoes in a circular and upward motion onto a baking sheet lined with parchment paper. Repeat until all of the potatoes are used.
Place the baking sheet directly into oven, on a higher rack and bake for 20 minutes. Carefully remove the baking sheet from the oven and serve immediately.