Ingredients

The following ingredients have 12 Servings
  • 2 pounds Russet potatoes
  • 1/4 cup (2 ounces, 1/2 stick) unsalted butter, room temperature
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 2 egg yolks
  • 1 Tablespoon heavy cream (See Tip 1)

Instruction

  • Wash potatoes; prick all over with fork. Microwave for 18 minutes, turning twice, or until fully cooked. Let cool 10 minutes.
  • Cut potatoes in half; scoop pulp into potato ricer and process into a large bowl. Add butter and mix well with a wooden spoon until the butter is melted and well blended (do not use an electric mixer). Add salt, freshly ground pepper, and nutmeg; stir to combine. Correct the seasonings.
  • Add egg yolks, one at a time; mix well with a wooden spoon until well blended. Add cream; mix well with wooden spoon until well blended.
  • While still warm, place the mixture in a pastry bag with a 1M star tip. Pipe onto baking sheets lined with parchment paper or non-stick aluminum foil. May be made in advance up to this point and refrigerated or frozen. (See Tip 2)
  • Preheat oven to 400°F. Brush potatoes lightly with egg wash. Bake for 30 minutes or until lightly browned. Yield: 12 Duchess Potatoes.