DUCHESS POTATOES
Rhoda Rull | Event Services Manager
INGREDIENTS • 2 pounds yukon gold potatoes • Salt • 1/4 cup heavy cream • 4 tablespoons unsalted butter • 1/4teaspoon nutmeg • 1/2 teaspoon black pepper • 3 Egg yolks
1. Boil the potatoes. Add a couple of teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are tender (about 20-25 minutes) 2. Drain the potatoes in a colander and put the potatoes back in the pot, set over low heat to release steam for a minute or so. 3. Mash with butter, spice and cream, then with salt and egg yolks, then add nutmeg and black pepper. Continue to mash until the mixture is smooth. Once everything is incorporated, add salt to taste. 4. Pipe onto a baking sheet using a piping bag with a large star point, and brush with melted butter.
5. Bake in 425©F oven until nicely browned, about 20 minutes.
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