Duchess Potatoes

By tammy1365

Ingredients

• 3 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 cup heavy cream
• 6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
• 1 large egg plus 1 egg yolk, light beaten
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• Pinch of nutmeg
• 1/2 teaspoon baking powder
• Optional: minced tomatoes, red peppers, herbs, cheese

Details

Servings 8
Preparation time 30mins
Cooking time 50mins
Adapted from search.yahoo.com

Preparation

Step 1

Fill a large pot with cold water, add salt and bring it to a rolling boil over high heat. Add the potatoes and boil until tender.

While the potatoes are still hot add cream, 3 tablespoons butter, eggs, salt, pepper, nutmeg, and baking powder. Mash the potatoes until smooth. Let cool to room temperature. Gently fold in the remaining butter until pieces are evenly distributed.

Preheat oven to 350°F.

Transfer potato mixture to piping bag fitted with 1/2-inch star tip (you can use a gallon size baggie with snipped off corner) and pipe eight 4-inch wide mounds of potatoes on baking sheet.

Spray the tops of the potatoes lightly with butter flavored cooking spray and bake until golden brown, about 15 to 20 minutes.