Duchess Potatoes

Print Recipe

Course Side Dish

Servings 12 Rounds

Ingredients

2 lbs Yukon gold or russet taters, peeled and chopped
1/4 cup melted, unsalted butter, divided
2 tbsp heavy cream 10% works
1 tsp salt
1/4 tsp black pepper
1/4 tsp grated nutmeg
3 egg yolks

Instructions

Boil the potatoes on high heat until very tender, approx 20 minutes.
Drain very well.
Using a masher and a lot of elbow grease, a ricer, or something creative like my masticating juicer, get the potatoes as smooth as possible. Bonus points for squishing the mash through a fine mech sieve.
Add 1/2 the melted butter, and everything other than the eggs, and stir until well combined.
Once cool, slowly stir in the egg yolks. We do not want to make scrambled eggs in our potatoes.
Transfer to a piping bag fitted with a large star tip.
Pipe rounds approx 2.5" wide and 2" tall on a parchment paper-lined baking sheet.
Carefully brush with the remaining melted butter.
Bake at 425F or until the edges are golden brown.

Notes

This is one of the few times we do NOT want to add extra butter or cream. We want the final potato mix to be on the dry side, so it better holds its shape.

Instead of the other 2 tbsp of melted butter, you can make an egg wash for the potatoes by mixing 1 egg with 1 teaspoon of water, and beating until it's perfectly smooth. This gives a deeper golden brown colour.