Delicious Duchess Potatoes
Enjoy these elegant, fluffy duchess potatoes as a lovely side to any meal!
Servings 6 Servings
Equipment
- Potato Ricer rimmed baking sheet piping bag
Ingredients
- 2 lbs russet or Yukon gold potatoes peeled and quartered
- 4 tbsp. unsalted butter
- 3 medium egg yolks
- 1/4 cup heavy cream
- 1/2 tsp. nutmeg freshly grated
- - Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 15-20 minutes. Drain well.
- Place the hot potatoes through a ricer or food mill back into the dry pot. Stir briefly to release some of the steam.
- Add the butter and stir constantly until melted and incorporated.
- Add the egg yolks, heavy cream, nutmeg, salt and pepper. Beat the potatoes vigorously with a wooden spoon until smooth and creamy.
- Line a baking sheet with parchment paper.
- Scoop the potato mixture into balls or pipe into shapes using a pastry bag and large tip. Space evenly on the prepared baking sheet. Refrigerate for about an hour so the potatoes will keep their shape.
- Preheat oven to 400°F. Bake for 15-18 minutes until lightly golden brown. Serve immediately.