Duchess Potatoes

By tschnet1

Ingredients

• 2 2lbs 2lbs yukon gold potatoes peeled and cut into chunks
• salt
• 1/4 1/4 1/4 cup heavy cream
• 4 4 4 tablespoons unsalted butter, divided
• 1/4 1/4 1/4 teaspoon nutmeg
• 1 1 1 clove garlic, minced
• 1/2 1/2 1/2 teaspoon black pepper
• 3 3 3 egg yolks
• to 20 to 25 a pot and cover with water. Bring to a simmer and cook until the potatoes are tender (about 20 to 25 minutes).
• 2 to 425F. are boiling, melt 2 tablespoons of butter and set aside. Preheat the oven to 425F.
• 20 the potatoes in a piping bag with a large star point. Pipe the potatoes onto a cookie sheet. Brush the potatoes with the melted butter then place in the oven and bake until browned (about 20 minutes).

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Place the potatoes in a pot and cover with water. Bring to a simmer and cook until the potatoes are tender (about 20 to 25 minutes).

While the potatoes are boiling, melt 2 tablespoons of butter and set aside. Preheat the oven to 425F.

Once the potatoes are cooked, drain and place the potatoes back in the pot over low heat. Allow them to release steam for about a minute. Add 2 tablespoons of unmelted butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, garlic, black pepper, heavy cream, and continue to mash the potatoes. Once everything has been incorporated, add salt to taste, then add the egg yolks. Mash until the mixture is smooth (don't over-mash).

Place the potatoes in a piping bag with a large star point. Pipe the potatoes onto a cookie sheet. Brush the potatoes with the melted butter then place in the oven and bake until browned (about 20 minutes).