Recipe Archives->Vegetables->Duchess Potatoes

Duchess Potatoes

Boil 2-3 medium-large russets in some lightly salted water. Drain.

Return the pan to the heat and dry up and remaining moisture. Beat
the potatoes until smooth. Add in some butter, 2-4 tbls.  Add 1
egg yolk to the cooled potato mixture.  Add some heavy cream or
the reserved liquid, or a combination of the two to the potatoes.
Whip after each addition of liquid.  Season the mixture with some
salt, pepper and a little nutmeg.  Spoon into a pastry bag fitted
with a star tip and pipe individual servings onto a buttered or
foil-lined baking sheet.

Bake in a preheated over at 400 degrees in the upper rack until
the edges start to brown, about 20 minutes.  Drizzle with butter
and serve.

Printable version: duchess-potatoes.txt.