Ingredients:

• 2 pounds Idaho® Russet Potatoes
• salt
• 1⁄4 cup heavy cream
• 2 tablespoons unsalted butter, melted
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon white pepper
• 3 egg yolks
• 4 Idaho® Yellow Potatoes, cut into ¼-inch planks blanched and patted dry, oil for brushing

Directions:

1. Peel and cut the Idaho® Russet Potatoes into chunks. Place them in a pot and cover with cold water. Add salt and bring to a simmer. Cook until tender when pierced with a fork, about 20-25 minutes.
2. Rice the potatoes into a medium bowl. Add the heavy cream, melted butter, nutmeg, and white pepper. Stir until well combined. Season with salt and pepper to taste.
3. Let the potato mixture slightly cool then stir in the egg yolks one at a time, making sure each is fully incorporated before adding the next.
4. Transfer to a piping bag with a ½-inch tip.
5. Preheat your oven to 425°F (220°C) and prepare baking sheet.
6. Brush your Idaho® Planks with oil and bake until tender and browned. Remove from oven.
7. Pipe the Russet mixture onto the planks and return to the oven for 15-20 minutes until slightly puffed.
8. Finish with chive oil, chives and flaky salt.