Duchess Potatoes Recipe (Make Ahead Friendly!)

Ingredients

• 2 lbs potatoes (russet or yukon gold, washed, peeled, and chopped into 1 inch pieces)
• 4 tbsp butter (melted, divided)
• 1/4 cup heavy cream
• 1 tsp kosher salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/16 tsp nutmeg
• 3 egg yolks

Instructions

1. 1

   Preheat the oven to 425ºF. Line a cookie sheet with parchment.

2. 2

   In a large pot, cover the potatoes with about an inch of cold water. Swish the potatoes around, then drain. Cover them with a fresh 1 inch of cold water. Bring to a boil over high heat and continue to cook until the potatoes are very tender and easily fall apart, 20-25 min, stirring occasionally (you can use a lid at first to speed up the boil)

3. 3

   Drain the potatoes very well, shaking excess water from the colander. Allow to sit and release steam in the colander for 5 minutes.

4. 4

   Return the potatoes to the pan off the heat. Using a potato masher or hand beaters, beat until very smooth. For very smooth potatoes, press them through a metal sieve with the back of a spoon or spatula (or use a ricer instead of mashing them).

5. 5

   Once smooth, add 2 tablespoons butter, cream, and spices. Stir with a spatula until combined. If they are still steaming, allow to cool another few minutes so you don’t cook the eggs.

6. 6

   Once just warm, add the egg yolks one at a time, mixing well between additions, until thoroughly combined.

7. 7

   Transfer the potatoes into a piping bag (or gallon zipper bag) fitted with a large star tip. On the prepared cookie sheet, make 12 swirls about 2.5 inches wide and 2 inches tall. Start with the inside of the circle and move outward until it is wide enough, then move back inward building up until it is tall enough.

8. 8

   If the potatoes seem a little saggy, refrigerate for 20 minutes or longer.

9. 9

   Before baking, gently brush with the remaining butter all over to help the edges get golden. Bake for 15-20 minutes, or until edges are golden. Cool for 5 minutes, then serve.