Duchess Potatoes
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 2½ lbs russet potatoes
  • 4 egg yolks
  • ¼ cup + 1 tablespoon butter
  • ¼ cup (or more) of heavy cream
  • 2 teaspoons sea salt
  • A pinch of freshly ground nutmeg
  • Plenty of freshly ground pepper
  • 1 whole egg (for the egg wash)
  • Fresh thyme
Instructions
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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 an electric beater, mash the potatoes until smooth. Taste for seasoning and add more salt and pepper if needed.
  4. Place the mashed potatoes in a pastry bag fitted with a large star tip. Line a baking tray with parchment paper and pipe the potatoes into 3 inch round circles.
  5. Once you are done piping, whisk the whole egg with a fork and gently brush over the potatoes.
  6. Bake the potatoes for 25-30 minutes, or until they have started to turn brown along the ridges.
  7. Remove from oven and serve immediately.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/duchess-potatoes/