Ingredients Jump to Instructions ↓

  1. Duchess Potatoes

  2. Boil 2-3 medium-large russets in some lightly salted water. Drain.

  3. Return the pan to the heat and dry up and remaining moisture. Beat

  4. 2-4 tbls. Add

  5. egg yolk to the cooled potato mixture. Add some heavy cream or the reserved liquid, or a combination of the two to the potatoes.

  6. Whip after each addition of liquid. Season the mixture with some

  7. salt, pepper and a little nutmeg. Spoon into a pastry bag fitted

  8. with a star tip and pipe individual servings onto a buttered or foil-lined baking sheet.

  9. Bake in a preheated over at 400 degrees in the upper rack until

  10. the edges start to brown, about 20 minutes. Drizzle with butter

  11. and serve.


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