Duchess Potatoes

Name: Duchess Potatoes
Ingredients: 3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch chunks; Salt and pepper; 1/2 cup heavy cream, warmed; 5 tablespoons unsalted butter, cut into pieces; 2 large egg yolks

5 ingredients

3 steps

Ingredients

3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
Salt and pepper
1/2 cup heavy cream, warmed
5 tablespoons unsalted butter, cut into pieces
2 large egg yolks

Directions

1

Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain.
2

Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and 1/2 tsp. pepper. Mix well.
3

Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2 inches in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20 to 25 minutes.