Mashed Potato Topping
Ultra-rich, piped mashed potato crust for cottage pie with cream cheese, Parmigiano, and egg yolks.
- Yukon Gold potatoes, peeled and chunked3 lb
- cold unsalted butter, cubed8 tbsp
- heavy cream, warm¾ cup
- whole milk, warm½ cup
- cream cheese, room temperature3 oz
- Parmigiano-Reggiano, grated⅔ cup
- egg yolks2
- nutmeg1 pinch
- salt
- white pepper
- melted butter3 tbsp
- grated parmesan¼ cup
- flaky salt
- 1
Start the Yukon Gold potatoes in cold, well-salted water. Bring to a boil and cook until fork-tender, 18–22 minutes. Drain, then spread on a sheet pan and let steam-dry for 5 minutes.
high - 2
Rice the potatoes back into the pot and place over lowest heat. Fold in the cold butter cubes a few at a time until fully incorporated. Fold in the warm heavy cream and warm whole milk, then fold in the cream cheese, then the Parmigiano-Reggiano. Season with salt, white pepper, and nutmeg.
low - 3
Remove from heat and let cool 5 minutes. Fold in the 2 egg yolks until fully incorporated.
- 4
Pipe or spread the mashed potato topping evenly over the filling. Use a fork to create a crosshatch pattern for ridges. Brush the surface with the melted butter and sprinkle with the grated parmesan.
- 5
Bake at 425°F for 25–30 minutes until golden and bubbling. Broil for 2–3 minutes, watching closely for color. Finish with flaky salt. Rest 15 minutes before serving.
high425F
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.