Make Ahead Duchess Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Russet potatoes

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 Pinch Nutmeg
  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 tbsp Heavy cream

Found on pudgefactor.com

Description

Ingredients

• 2 pounds Russet potatoes
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg
• 2 egg yolks
• 1 Tablespoon heavy cream

Directions

• Wash potatoes; prick all over with fork. Microwave for 18 minutes, turning twice, or until fully cooked. Let cool 10 minutes.
• Cut potatoes in half; scoop pulp into potato ricer and process into large bowl. Add butter and mix well with wooden spoon until the butter is melted and well blended (do not use electric mixer). Add salt, freshly ground pepper, and nutmeg; stir to combine. Correct seasonings.
• Add egg yolks, one at a time; mix well with a wooden spoon until well blended. Add cream; mix well with wooden spoon until well blended.
• While still warm, place mixture in a pastry bag with a 1M tip. Pipe onto baking sheets lined with parchment paper or non-stick aluminum foil. (Note: May be made in advance up to this point and frozen.)
• Preheat oven to 400° F. Brush potatoes lightly with egg wash. Bake for 30 minutes or until lightly browned. Yield: 12 Duchess Potatoes.