Dutchess Potatoes

By pksites

Ingredients

• 7 cups Yukon Gold or Russet potatoes, peeled and cut into 1-1/2-inch chunks
• 3/4 cup warm half & half cream, divided
• 7 tablespoons butter, room temperature
• 2 eggs yolks
• 1 1/2 teaspoons salt

Preparation

Step 1

Cook potatoes in a large pot of boiling salted water about 15 to 20 minutes or until tender when pierced with a fork; remove from heat and drain. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.

Mash potatoes with a potato masher or ricer (do not use your electric mixer) until they're smooth and free of chunks.

Add 1/2 cup half & half cream, butter, egg yolks, and salt. Mix thoroughly to blend. NOTE: You do not want the mashed potatoes to be too soft or they will not hold their shape when baked. Slowly add remaining 1/4 cup half & half cream to the potatoes (you may not need to use all the half & half cream - the potatoes should be stiff).

Either spoon or pipe onto parchment-lined baking sheets leaving 2 inches between mounds. To Pipe, place a large star tip in pastry bag and fill bag with potato mixture. Pipe circular or rectangular shapes onto parchment-lined baking sheet. Continue piping until baking sheet is full.

NOTE: To bake later, loosely cover with plastic wrap and refrigerate until ready to use. Recipe can be prepared to this point, covered and refrigerated, up to 24 hours.

Preheat oven to 450 degrees F. Place baking sheet on middle rack in oven. Bake for 15 to 20 minutes or until tops are lightly browned.

Makes 6 to 8 servings