Duchess Potatoes
Duchess Potatoes
Posted by Kristen S.
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You Will Need (8 things)
- 2 ½ lbs Russet Potatoes
- 4 Egg Yolks
- ¼ cup + 1 tablespoon Butter
- ¼ cup (or more) of Whipping Cream
- 2 tsp Sea Salt
- A pinch of freshly ground Nutmeg
- Plenty of freshly ground Pepper
- 1 Whole Egg (for the egg wash)
Steps (8 steps, 80 minutes)
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1
Peel the potatoes and cut in quarters. Place in a large pot and fill with cold water. Bring the water to a boil until a fork easily pokes through the potatoes, about 10-15 minutes. Drain the potatoes and set aside to cool slightly.
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2
Once the potatoes are no longer hot to the touch (you don't want to scramble the yolks) add the egg yolks, butter, cream, salt, pepper and nutmeg. Using a potato masher or electric beater mash the potatoes until smooth. Taste for seasoning and add more salt and pepper if needed. Don't be shy with the salt.
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3
Optional step: For extra smooth potatoes you can work the potatoes though a fine mesh sieve with the back of a wooden spoon (this is how I do it but it is a bit of a chore) or use a potato ricer.
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4
Preheat the oven to 375 degrees. Put the mashed potatoes in a pastry bag fitted with a large star tip. Line 2 baking trays with parchment paper. Pipe the potatoes into 3 inch round circles on the parchment paper.
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5
Whisk the whole egg with a fork and gently brush over the potatoes; you may have some left over.
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6
Bake the potatoes for 25-30 minutes, or until they have started to turn brown along the ridges.
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7
Remove from oven and serve immediately.
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8
Make ahead: To make these ahead prepare them up to step 4 up to one day in advance and store them in your fridge. Remove them from your fridge 15 minutes before you are going to bake them and continue with steps 5, 6 and 7.