Classic Duchess Potatoes
The only special equipment you need is a pastry piping bag and a 1 1/2-inch star tip. If you don't have a piping bag, you can use a sturdy plastic bag, snip about 1/2-inch off one of the bottom corners, and pipe mounds of the pureed potatoes directly onto the parchment-lined baking sheets.
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2 1/2 lbrusset potatoes, peeled and cut into 1 1/2-inch chunks
·water (to boil potatoes)
6 largeegg yolks, at room temperature
6 Tbspunsalted butter, cut into 8 cubes, at room temperture
1/4 cupheavy cream
1/2 tspblack pepper
1/8 tspground nutmeg
1/2 cupfinely grated swiss cheese
How to Make Classic Duchess Potatoes
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
- Place potato chunks in a large saucepan and add 2 inches of cold water. Bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes or until potatoes are tender when pierced with a fork.
- Drain water, then return potatoes to pan and mash with a potato masher until smooth and no lumps remain.
- While mashed potatoes are still a little warm, stir in the yolks, one at a time, and stirring after each addition. Add the butter, cream, salt, pepper and nutmeg. Stir until the butter melts and the potato mixture is smooth and there are no lumps.
- Transfer potato mixture to a piping bag with a 1/2-inch star tip. Pipe mounds of the pureed potatoes onto the parchment, about 2 1/2 inches apart. Sprinkle a pinch or two of cheese on each of the piped mounds. Repeat with second baking sheet until all of the potato mixture is used.
- Place both baking sheets in the oven, and bake for 15 minutes. Rotate the pans (front to back), and bake about 10 minutes longer, or until the tops of the potato mounds are lightly browned. Serve immediately while still hot.