Duchess Potatoes
"Why this recipe works:Boiling our Duchess Potatoes made them waterlogged. Next we tried baking them, but they quickly dried out. We solved this problem by parcooking the potatoes in the microwave and finishing them in the oven on high heat. Piling butter into the hot potato mixture made it too soft to pipe into delicate mounds. We added some while it was still hot, but waited to add the rest until the potatoes had cooled a bit. The result was rich, buttery flavor throughout with small butter pockets scattered in the mounds...."
INGREDIENTS
•
3 pounds russet potatoes, scrubbed
•
1 cup heavy cream
•
6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
•
1 large egg plus 1 egg yolk, lightly beaten
•
1 1/4 teaspoons Salt
•
1/2 teaspoon pepper
•
Pinch nutmeg
•
1/2 teaspoon baking powder
Comments & Reviews
Just A Pinch Sweepstakes