Cream Cheese Chive Duchess Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves, dried
  • 1/4 cup Chives, Fresh
  • 3 lb Yukon gold potatoes

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 Salt and pepper

• Dairy

  • 7 tbsp Butter
  • 5 oz Cream cheese
  • 1/3 cup Whole milk

Found on goodlifeeats.com

Description

Ingredients

• 3 lbs. Yukon Gold Potatoes, peeled and quartered
• 1 teaspoon Kosher Salt
• 2 dried Bay Leaves
• 3 Egg Yolks, room temperature
• 5 tablespoons Butter, melted
• 5 ounces Cream Cheese, softened
• 1/3 cup Whole Milk, warmed
• 1/4 cup sliced Fresh Chives
• Salt and Pepper, to taste
• 2 tablespoons butter, melted, for brushing

Directions

• Prepare 2 large baking pans by lining them with parchment paper. Set aside. Add potatoes to a stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes. While the potatoes cook, add the egg yolks, butter, cream cheese, and whole milk to a large mixing bowl and combine. If desired, use a hand mixer on low speed. A wire whisk works well, too. Once potatoes are tender, drain the water and discard the bay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the cream cheese mixture. Sprinkle in the chives and stir to combine. Taste for seasonings and add salt and/or pepper, if desired. Preheat oven to 400 degrees F. Transfer the potato mixture to a large pastry bag fitted with an extra large piping tip (if the opening is too small, youll have trouble with clogging). You may need to work in batches, depending on how large the bag is. On the prepared baking sheets, pipe swirls of potatoes in rounds measuring approximately 3 inches in diameter and 1 1/2 to 2 inches tall. Space them 2 inches apart so they do not spread into each other when baking. After piping is complete, transfer the baking sheets to the freezer and chill for 15 minutes, or until theyre firm. This will help them hold their shape when baking. Then, brush the tops of the potato swirls with the melted butter using a silicone pastry brush. Transfer the baking sheets the the oven. Bake them for 20 - 30 minutes, rotating the pans halfway through, or until theyre puffed and golden. Serve.