Easy Chive & Cheddar Duchess Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Chives
  • 5 lbs Yukon gold or russet potatoes

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1 Sea or kosher salt and fresh black pepper

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 11 oz Finlandia butter, salted or unsalted
  • 1/2 cup Half & half

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 5 pounds Yukon Gold or Russet potatoes
• 11 ounces Finlandia™ butter (salted or unsalted), divided
• sea or kosher salt and fresh black pepper
• ½ cup half & half, plus 1 tablespoon
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons finely chopped chives
• 4 large egg yolks, divided

Directions

• Fill a large soup pot with water. Wash, peel and cut the potatoes into about 1-inch cubes.
• Cover the potatoes with water by an inch at the top.
• Bring to a boil over high heat and maintain a simmer 20-25 minutes until the potatoes are fork tender.
• Drain well and add back to the pot.
• Add 4 tablespoons butter, 1 teaspoon salt, ¼ teaspoon black pepper and the half & half.
• Mash with a potato masher until there are no lumps left. Taste and season again with more salt and pepper if needed.
• Stir in the cheese and chives followed by 3 egg yolks. Allow the potatoes to cool off about 20 minutes.
• Line 2 large baking sheets (or 3 medium - they must fit in your freezer) with parchment paper.
• Scoop up the potatoes by ½ cups and mound them onto the baking sheets forming them into circles.
• Use the back of a round tablespoon to form a well in the center of each one.
• Combine the remaining egg yolk with the tablespoon of half & half. Brush each one lightly with the mixture using a pastry brush.
• Place the baking sheets, one at a time if they dont both fit, in the freezer 20 - 25 minutes.
• Meanwhile preheat the oven to 450 degrees F.
• Bake the potatoes 15 - 18 minutes or until golden brown. If they melt a little and lose some of their shape use the backs of two spoons to push them back into shape as soon as you take them out of the oven.
• Let the potatoes rest 10 minutes.
• To serve: cut the remaining butter into pats and place one in the center of each potato.