Duchess Potatoes
20m prep 30m cook 50m ready
8 servings Preheat the oven to 400°F. Butter a baking sheet.
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Ingredients
- 8 medium russet potatoes (about 3 pounds), peeled and quartered
- ½ cup heavy cream
- 4 tablespoons butter, softened
- 2 large egg yolks, beaten
- (A dash of dry mustard)
- Salt and black pepper to taste
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Step 1.
Boil until tender: 8 medium russet potatoes (about 3 pounds), peeled and quartered
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Step 2.
Drain the potatoes, return to the hot pan, and shake to dry them out. Rice the potatoes into a large bowl. Add while the potatoes are still hot: ½ cup heavy cream; 4 tablespoons butter, softened; 2 large egg yolks, beaten; (A dash of dry mustard); Salt and black pepper to taste
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Step 3.
Transfer the mixture to a pastry bag fitted with a large fluted or star tip and pipe onto the baking sheet in eight 4-inch-wide mounds. Bake until golden, about 20 minutes. Serve at once.
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