DUCHESS POTATOES - WITH LOTS OF EGG YOLKS

By porklion

Ingredients

• 5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
• 8 whole Egg Yolks
• 1 stick Butter, Softened
• 2 teaspoons Salt, More Or Less To Taste
• Plenty Of Black Pepper
• 1/4 Teaspoon Nutmeg (more To Taste)
• 1-1/4 cup Heavy Cream
• 1 whole Egg

Preparation

Step 1

Preheat oven to 375 degrees. Lay boiled potatoes on baking sheet and place in oven for 10-15 min. or slightly dry on the surface.

Remove the potatoes from the oven and rice them. Allow to cool in a blow for 5 minutes the add egg yolks and a couple generous pinches of salt, pepper, a pinch of nutmeg and 3/4 cup of cream.

Stir with a rubber spatula to combine. Taste and adjust if necessary. Transfer to large pastry bag and pipe through a large star tip in a spiral motion.

Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Chill potatoes for 1/2 hour then lightly brush with the egg wash.

Bake at 375 until golden brown around the edges.