• Add the potatoes to a large pot of water and bring to a boil. Once boiling, reduce the heat to simmer, add the bay leaves and season generously with salt. Cook until fork tender, about 20 minutes and drain well. Drain the potatoes and removing the bay leaves. 
• Press the potatoes through the potato ricer and set aside.
• Melt the butter in a small pot and add garlic to infuse butter with wonderful aroma. It will take about 3-4 minutes before garlic starts to brown. At this point, turn off the heat and discard the garlic. Add melted garlic butter to the pot with mashed potatoes. 
• In a medium bowl whisk together the egg yolks, milk, heavy cream and crème fraîche. Pour the mixture into the pot with potatoes. Season with more salt if needed and give it a gentle stir.
• Transfer the mashed potatoes into the baking dish and at this point you can either refrigerate it covered up to 3 days or bake straight away.
• With a back of a large spoon create swoops of mashed potatoes.
• In a small pot, melt remaining 4 tablespoons of butter. Allow to cool, then mix in the egg white. Whisk to combine and pour it over the potatoes. Tilt the dish to distribute. Bake the potatoes in the preheated 425 F oven for 20 minutes or until the top turns golden brown. 

Crispy Sage

• In a small pot heat olive oil, once the oil is very hot add the sage leaves and cook for about 15-20 seconds. Remove on the paper towel. The leaves will crisp up as they cool. 
• Lay the crispy sage leaves over the ultimate baked mashed potatoes, drizzle with olive oil and sprinkle with some coarse salt. Enjoy!