DUTCHESS POTATOES

By carrot123

sent by terry pogue to eat-l

Ingredients

• Summary:
• After being dozen solid I put the nests in a zip lock bag in the freezer.
• terry
• Duchess Potatoes
• Recipe By: Sarah Carey
• 8 Serving Size: 8
• To to to 3 onto baking sheet. Freeze until hard, then transfer to a zip-top bag and freeze, up to 3 days. Brush with yolk mixture and bake as directed.
• Ingredients:
• 2 1/2 2 1/2 10 1-inch Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
• Salt and pepper
• 3 3 3 tablespoons cold unsalted butter, plus more for parchment
• 3 3 3 large egg yolks, divided
• 1/4 1/4 2 cup plus 2 teaspoons heavy cream, divided
• Ground nutmeg

Preparation

Step 1

To
[e-mail]






I made up some of these potatoes and have individual “nests” of potatoes frozen. So tasty and such an easy way to made “do ahead” potatoes. I started out with 4 large baking potatoes which I didn’t weigh but just proceeded with the ingredients in the recipe. So good. And as I said a perfect make ahead mashed potato with a little flair for a special dinner (or not so special).
After being dozen solid I put the nests in a zip lock bag in the freezer.
terry


Duchess Potatoes

Recipe By: Sarah Carey
Serving Size: 8

Summary:

To prep ahead, portion onto baking sheet. Freeze until hard, then transfer to a zip-top bag and freeze, up to 3 days. Brush with yolk mixture and bake as directed.

Ingredients:

2 1/2 lbs. Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
Salt and pepper
3 tablespoons cold unsalted butter, plus more for parchment
3 large egg yolks, divided
1/4 cup plus 2 teaspoons heavy cream, divided
Ground nutmeg

Directions:

In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.

Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Notes:

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy