Get this recipe and many more on my website: www.dimitrasdishes.comServes 8:2 and Russet (baking) potatoes, peeled and cubed6 egg yolks at room temperature6 tablespoons butter, melted cup sour cream1 teaspoon salt, or to taste1 tablespoon thyme leavesZest and juice of a lemonOptional: white pepper, to taste, grated cheese such as Gruyere, Parmesan, Swiss, or CheddarPreheat oven to 425 F, 220 C.Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until very soft.Drain the potatoes and either pass them through a food mill, a ricer, or mash them until smooth.Add melted butter, sour cream, and salt, lemon zest, and juice. Taste it and adjust the seasoning. Mix in the egg yolks and thyme.Transfer the mixture into a pastry bag fitted with a large star tip or use a spoon and a fork.Pipe mounds onto a baking tray lined with parchment paper.Bake for 20 minutes.Make ahead tips: Pipe portions onto a baking sheet and store in the refrigerator until ready to bake that same day or transfer to the freezer until firm. Store in freezer bags up to 3 days. Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!