Duchess Potatoes
 
 
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1½ pounds russet potatoes
  • 3 egg yolks, room temperature
  • 3 Tbsp. butter, room temperature
  • 3 Tbsp. heavy cream
  • ½ kosher salt plus salt for the water to boil the potatoes
  • ½ tsp. ground black pepper
  • a pinch of freshly grated nutmeg
  • ⅓ cup finely shredded Swiss cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. Line baking sheet with parchment.
  3. Peel potatoes. Cut them into 1 inch chunks.
  4. Place the potatoes in a pot. Cover the potatoes with water. The water level should be 1 to 2 inches above the potatoes. Bring the potatoes to a boil over high heat. When the water boils, turn the heat down to medium and simmer the potatoes until a fork can be easily inserted and the potatoes are tender. This will take 10 to 20 minutes.
  5. Drain the potatoes in a colander, removing as much water as possible.
  6. Return the potatoes to the pot and cook over low heat for 1 to 2 minutes to dry them further.
  7. Using a potato masher, mash the warm potatoes until they are smooth.
  8. Add the egg yolks, butter, salt, pepper, nutmeg and cream to the potatoes. Use a wooden spoon or rubber spatula to combine the ingredients into a smooth potato mixture. Gently stir until the butter is melted. Do not overmix.
  9. Transfer the potato mixture to a large pastry bag fitted with a large star tip.
  10. Pipe round mounds of potatoes onto the parchment paper on the baking sheet. Space them about 2 inches apart. This will make approximately 8 mounds.
  11. Sprinkle the potato mounds with Swiss cheese.
  12. Bake the potatoes for about 25-30 minutes. Rotate the baking sheet after the first 15 minutes.
Notes
You can make the potatoes ahead of time and keep them refrigerated until you are ready to bake them. Just remember they may take a little longer to bake if forget to set them out to return to room temperature before baking!
Recipe by Pinot & Pie at https://pinotandpie.com/duchess-potatoes/