Same old sides got you down? Spice up your dish with a new take on potatoes. Crispy on the outside, fluffy mashed potato goodness on the inside. Perfect for company because they look so fancy, you'll look like a real pro in the kitchen.

Ingredients:
6 medium potatoes (I used Yukon here because they taste better and we don't need them to be white like with regular mashed potatoes)
3 cups chicken broth
1/4 cup butter
1 bulb of garlic
1/2 cup sour cream
4 egg yolks
1 egg
Salt to taste
1 tablespoon parsley, chopped (optional)

Directions:

Preheat the oven to 400 F. 

Leaving the garlic bulb in tact just snip the top off the so that the flesh of the garlic is exposed. Wrap in tin foil and place in the preheated oven for 45 minutes to one hour. 

In the mean time, peel the potatoes and cut them into 1 inch pieces. In a large stock pot add the potatoes and the broth (add a bit of water if  needed just to make sure the liquid comes up 3/4 of the way). Bring the potatoes to a boil on high heat then lower the heat to medium low and continue to cook until the potatoes are very tender (about 30-40 minutes). 

Remove from the heat and strain the liquid. Place the potatoes in a large bowl or the bowl of your mixer and mash them with a potato masher or a fork. Add the butter and allow the potatoes to cool for approximately 15 minutes (we don`t want scrambled eggs when we add the yolks). 

Remove the garlic from the oven and the foil, it should have very slightly browned and should be very soft. Squeeze out the garlic from the bulb, taking care not to get any skins. Add the garlic to the potatoes. 

Add the egg yolks, salt, parsley, and sour cream and mix with electric mixer or the paddle attachment of your stand mixer on medium speed for 2 minutes.   

Use a large star tip (if you have one) if not, just cut the corner off a piping bag or ziplock bag. Add the potatoes to the piping bag. 

Line a baking sheet with parchment paper (or silicone mat). Begin to pipe the potatoes onto the baking sheet starting from outer edge and moving inward and then upward, until you have a piped potato mound. Continue with the rest of the potatoes leaving a little bit of space between each one. 

In a small bowl, using a fork beat the egg until frothy. Using a pastry brush gently dab some egg wash onto the tops of the potato (this helps it brown and crisp up). 

Place the baking sheet into the oven and cook for 20 minutes or until the tops and edges of the potatoes begin to brown. 

Remove from the oven and allow to sit for a few minutes before plating them using a spatula to carefully lift them from the baking sheet.