Duchess Potatoes

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2½ pounds potatoes (Yukon Gold is my favorite but russet can also be used)

1 tablespoon salt (sea salt or kosher salt)

6 cloves garlic (optional)

6 tablespoons unsalted butter (divided)

¼ cup heavy cream

pinch ground nutmeg (⅛ teaspoon or less)

½ teaspoon salt (sea salt or kosher salt)

½ teaspoon white pepper (or black pepper)

3 large egg yolks

chopped herbs (chives, parsley, thyme, rosemary)

Parmesan cheese (freshly grated)

Instructions

Prep baking sheet.

Line a large baking sheet with parchment or silicon baking mat and set aside.

Peel potatoes.

Peel and cut potatoes into 1 inch pieces. Place in a large dutch oven or pot and add enough water to cover the potatoes. Add salt and garlic and bring to a boil.

Cook potatoes.

Simmer the potatoes until fork tender. Drain the water and remove the garlic cloves. Return the potatoes to the hot dutch oven or pot and let sit for 5 minutes to eliminate any additional water.

Mash the potatoes with 2 tablespoons of cold, unsalted butter, heavy cream, nutmeg, salt and pepper. You will want to mash the potatoes until smooth and creamy but be careful not to over-mash or the consistency will turn gluey and gummy. If you have a potato ricer, that will work nicely here. Test for seasoning and additional salt and pepper if needed.

Add egg yolks.

Stir in the egg yolks just until combined.

Piping bag.

Transfer the potato mixture to a large piping bag fitted with a large star tip. You may need to do this in batches. If the potatoes are still very warm to the touch, let them cool until just barely lukewarm. Placing in the fridge for 10 minutes works perfectly.

Pipe potatoes.

Pipe the mashed potatoes in large mounds onto the prepared baking sheet leaving about 2 inches between each mound. You will want to pipe out about a half cup of mashed potatoes for each. Create taller than wider mounds for the best results. (Refer to my video for any clarification needed.)

Chill.

Place potatoes in the fridge for 20 minutes or more. This will keep the potatoes from flattening as they bake.

Preheat oven to 425°F.

Melt butter.

Melt the remaining 4 tablespoons of butter and brush on the chilled Duchess potatoes. (Any leftover butter can be brushed on after baking if you like.)

Bake for about 15 to 20 minutes or until the tops are golden brown. Remove from the oven and serve with any garnish you like. I went with minced chives and Parmesan for mine but any fresh herbs are delicious. Serve immediately.

Nutrition

• Calories: 234 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 1 g
• Cholestérol: 102 mg
• Sodium: 1033 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 1 g
• Protéines: 4 g