Duchess Potatoes

10 standard portions

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Ingredients

• 3 pounds potatoes (peeled and cut into smaller pieces)
• 4 tablespoons butter (softened)
• ½ cup heavy cream (double cream in the UK)
• ½ teaspoon ground black pepper
• ⅛ teaspoon nutmeg
• 3 egg yolks
• 1 tablespoons chopped fresh parsley (for garnish)
• 1 Egg yolk mixed with 1 tablespoon heavy cream (or 2 tablespoons melted butter)

Method

1. To cook the potatoes, in a saucepan or dutch oven, combine potatoes with enough water to cover the potatoes. Bring to a boil and reduce to a simmer, season with 2 teaspoons of salt and cook until softened about 10 minutes.
2. Drain the potatoes and return to the hot saucepan/dutch oven, and cook for one more minute then remove from heat. You want to make sure that all of the liquid is evaporated.
3. Rice the potatoes, or mash them by hand with a hand masher with a perforated plate.
4. To the potatoes, add butter, heavy cream, black pepper, nutmeg, and more salt if needed. Mash until smooth and creamy.
5. Add in the egg yolks, and mix until well combined. Transfer the mixture to a large piping bag fitted with a large star tip.
6. Preheat the oven to 400°F (200°C), or 180°C if using a fan oven. And line 2 baking sheets with parchment paper or silicone baking mats.
7. Pipe the potato mixture into 2.5-inch-tall and wide domes/mounds. Alternatively, spoon the potato mixture onto a prepared baking sheet. Lightly brush with egg wash or melted butter.
8. Bake in the preheated oven for 16-20 minutes or until the tops are lightly browned. Serve immediately.