Duchess Potatoes

By á-3974

Ingredients

• 3 pounds Yukon gold or russet
• potatoes, peeled and quartered
• 3 cloves garlic, halved
• 1/4 cup butter
• 1/4 to 1/2 teaspoon freshly grated nutmeg
• or 1/8 teaspoon ground nutmeg
• Seasoned salt or regular salt
• Ground white pepper or black pepper
• 2 to 4 tablespoons milk
• 2 eggs
• 1/2 cup grated Romano, Asiago, or
• Parmesan cheese
• 2 tablespoons butter, melted
• Freshly grated nutmeg (optional)

Preparation

Step 1

1. In a large saucepan cook potatoes and
garlic, covered, in enough lightly salted
boiling water to cover for 20 to 25 minutes
or until tender; drain. Grease a 15x10x1-inch
baking pan; set aside.

2. In a large bowl mash potatoes and
garlic with a potato masher or beat with
an electric mixer on low speed. Add the
1/4 cup butter and the % teaspoon nutmeg.
Season to taste with seasoned salt and
white pepper. Gradually beat in enough
milk to make mixture light and fluffy. Cool
slightly. Beat in eggs and cheese with an
electric mixer on low speed.

3• Preheat oven to 450°F. Using a pastry
bag fitted with a large star tip, pipe potatoes
into eight mounds on prepared baking pan.
(Or spoon eight mounds onto baking pan.)

4• Drizzle mounds with the
2 tablespoons melted butter. If desired,
sprinkle with additional nutmeg. Bake for
10 to 12 minutes or until light brown.


MAKE-AHEAD DIRECTIONS: Prepare
as directed through Step 3. Cover with
plastic wrap. Chill for up to 4 hours. Drizzle
with the 2 tablespoons melted butter. Bake
about 20 minutes.