Duchess potatoes are an elegant potato accompaniment for turkey and prime rib dishes. Plus, these decorative mashed potatoes are easy to make!
Makes: 12 servings
INGREDIENTS
3 pounds Russet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half cream, room temperature
3/4 stick unsalted butter, room temperature
3 teaspoons fine sea salt, divided
1/4 teaspoon ground black pepper
1/8 teaspoon nutmeg
5 extra large egg yolks, room temperature
For Egg Wash: 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
DIRECTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place potatoes in a large pot, cover with cold water, add 2 tsp. salt, and bring to a boil. Boil until potatoes are tender when pierced with a sharp knife, about 10-15 minutes. Drain well and return potatoes to the pot. Heat potatoes over medium-low heat, stirring often until dried out; about 5 minutes.
Mash potatoes with a masher or potato ricer until smooth and free of lumps. Let mashed potatoes cool slightly. While potatoes are still warm, add half-and-half cream, butter, nutmeg, egg yolks, 1 tsp. salt, and pepper and mix well.
Spoon transfer potato mixture to a pastry bag fitted with a large star or round tip. Pipe potatoes onto parchment paper – twelve 3-inch circular by about 2 1/2-inch high decorative mounds, approx. 2 inches apart. Alternatively, you can mound potatoes and, starting from the bottom of the mound, swirl with a fork. Brush tops with egg wash and bake until golden brown, about 20 minutes.
