Duchess Potatoes

Yield: 8 servings

Preparation Time: 10 min; Cook: 45 min

Ingredients

2 1/2 pounds russet potatoes

6 large egg yolks, at room temperature

6 tablespoons unsalted butter, at room temperature and cut in pieces

1/4 cup heavy cream, at room temperature

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1 cup finely shredded parmesan cheese (divided)

Add To

Directions:

Preheat oven to 400 degrees F and arrange the racks to divide the oven into thirds. Prepare 2 baking sheets by lining them with parchment paper and set aside.

Wash and peel the potatoes and slice them into 1-inch chunks. Place the potato chunks in a large saucepan and cover with cold water. Generously salt the water and bring to a boil. Reduce heat to medium and simmer potatoes until tender, about 15 to 20 minutes.

Drain the potatoes in a colander and return the potatoes to the pot. Mash with an electric mixer until smooth. Then mix in the egg yolks, one at a time, with a rubber spatula. Add the butter, cream, salt, pepper, nutmeg, and 1/2 cup of cheese. Stir until well combined.

Transfer the potato mash to a piping bag fitted with a 1/2-inch star piping tip. Pipe 12 round mounds onto each prepared baking sheet leaving space in between each mound. Sprinkle the mounds with remaining 1/2 cup of cheese. Bake both sheets for 20 to 25 minutes or until the tops of the potatoes are a light golden brown, rotating half way through.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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