Jonathan Perno prepared the following menu using the garden’s late-summer bounty.
3 large russet potatoes
3 egg yolks
3 tablespoons butter
3 teaspoons minced garlic
Salt to taste
Clarified butter or extra virgin olive oil for drizzling
Bake whole potatoes in a 375° F oven for 45–60 minutes or until tender. Let cool. Peel potatoes and rice them with the butter, garlic, and egg yolks into a bowl. Season with salt and place into a piping bag fitted with a large star tip.
Pipe into mounds on a baking sheet lined with parchment paper. Drizzle with olive oil or clarified butter. Bake at 375° F until golden brown on the edges, about 10 minutes.