Duchess Potatoes
Duchess Potatoes are a deliciously elegant side dish made from creamy mashed potatoes, perfect for any occasion.
Equipment
- pot
- colander
- piping bag
- baking sheet
- Oven
Ingredients
- 2 pounds potatoes (Yukon Gold) peeled and cut into chunks
- Salt
- ¼ cup heavy cream
- 4 tablespoons unsalted butter divided
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- 3 large egg yolks
Instructions
- Place potatoes in a medium to large (3 quart) pot and cover with cold water. Add a couple teaspoons of salt. Bring to a simmer and cook until fork tender, about 20 to 25 minutes.
- Melt 2 tablespoons of butter while preheating the oven to 425°F.
- Drain the cooked potatoes and return them to the pot over low heat to release steam for a minute.
- Mash the potatoes with 2 tablespoons of butter, adding nutmeg, black pepper, heavy cream, and salt to taste. Incorporate egg yolks until smooth.
- Pipe the mashed potatoes onto a cookie sheet or fill a casserole dish, brushing with melted butter.
- Bake in the 425°F oven until browned, about 20 minutes. Serve hot.
Notes
To make ahead for a dinner party, prepare the mashed potatoes, pipe them, and refrigerate. Bake to brown before serving.
Nutrition
Serving: 1servingCalories: 288kcalCarbohydrates: 33gProtein: 8gFat: 15g
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