Mike's Supermarket Recipes
https://www.mikesfamilyfoods.com/Recipes/Detail/7992/Duchess_Potatoes
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)
|
|
|
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.
Mike's Supermarket Recipes
https://www.mikesfamilyfoods.com/Recipes/Detail/7992/Duchess_Potatoes