Ingredients
Equipment
Method
- Place potatoes in a pot and cover with cold water. Add salt. Bring to a simmer and cook until fork tender, about 20 to 25 minutes.
- While potatoes boil, melt 2 tablespoons of butter and set aside. Preheat oven to 425°F.
- Drain the cooked potatoes in a colander. Return potatoes to the pot and set over low heat. Allow them to release steam for about 1 minute.
- Add 2 tablespoons of butter to the potatoes and mash until incorporated. Add heavy cream, nutmeg, and black pepper. Continue mashing. Add salt to taste, then add egg yolks. Mash until smooth. Do not over mash.
- Use a piping bag with a large star tip to pipe the potatoes onto a cookie sheet. Alternatively, place mashed potatoes in a casserole dish and create peaks with a fork. Brush the potatoes with the melted butter.
- Bake at 425°F until nicely browned, about 20 minutes. Serve hot.
Notes
These Duchess Potatoes can be prepared up to the piping stage and refrigerated for up to 2 days before baking. You can also freeze them before baking.