Duchess Potatoes

By Roger829

Ingredients

• 3 pounds russet potatoes , scrubbed
• 1 cup heavy cream
• 6 tablespoons butter, unsalted, cut into 1/4" pieces and softened
• 1 large egg, plus 1 large yolk, lightly beaten
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon baking powder
• pinch nutmeg
• vegetable oil spray

Preparation

Step 1

Adjust oven rack to upper-middle position and heat oven to 475°.
Meanwhile, prick potatoes all over with a fork, place on plate and microwave until tender 18 to 25 minutes, turning potatoes over after 10 minutes.
Cut potatoes in half. When cool enough to handle, scoop flesh into large bowl, and mash or put through a potato ricer until smooth with no lumps.
Add cream, 3 tablespoons butter, egg and yolk, salt, pepper, baking powder, and nutmeg and mix together well.
Let cool to room temperature, about 10 minutes.
Gently fold in remaining butter until pieces are evenly distributed.
Transfer potato mixture to piping bag fitted with 1/2" star tip.
Pipe eight 4-inch wide mounds of potato onto rimmed baking sheet.
Spray lightly with vegatable oil spray and bake until golden brown, 15 to 20 minutes.

To make ahead:
Once piped onto baking sheet, potatoes can be covered loosely with plastic wrap and refrigerate for 24 hours.
Remove plastic and spray with vegetable oil spray before cooking.