Parmesan Duchess Potatoes

• Vegetarian
• Gluten free

• Produce

  • 3 lb Yukon gold potatoes

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1 1/2 tsp Kosher salt
  • 1 Pinch Nutmeg, ground
  • 1/2 tsp Pepper, freshly ground

• Dairy

  • 7 tbsp Butter
  • 1/3 cup Heavy whipping cream
  • 11/16 cup Parmesan cheese, grated

Found on tablespoon.com

Description

Ingredients

• 3 lb Yukon Gold potatoes, peeled and cubed
• 7 tablespoons butter
• 1/3 cup heavy whipping cream
• 1/2 cup plus 3 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• Pinch ground nutmeg
• 3 egg yolks

Directions

• 1 Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper; spray with cooking spray.
• 2 In 4-quart saucepan, place peeled and cubed potatoes. Add enough cool water to cover potatoes by 2 inches. Add pinch of salt. Heat to boiling; reduce heat, and simmer about 15 minutes or until potatoes are soft. Drain. Let stand 5 minutes.
• 3 Into large bowl, pass potatoes through ricer, or mash very well until smooth. Stir in 4 tablespoons of the butter until melted. Stir in whipping cream, 1/2 cup of the Parmesan cheese, 1 1/2 teaspoons salt, the pepper and nutmeg until combined. Stir in egg yolks, one at a time, until combined. Transfer potato mixture to large decorating bag fitted with large star tip.
• 4 Pipe potatoes on cookie sheets in mounds, 3 inches wide and 2 inches tall, spaced 2 inches apart. Freeze uncovered about 15 minutes or until firm.
• 5 Meanwhile, in small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on High 30 seconds or until melted. Stir in remaining 3 tablespoons Parmesan cheese. Gently brush mixture over potato mounds.
• 6 Bake 20 to 25 minutes, rotating pans halfway through, until tops are golden. Let stand about 3 minutes before transferring to serving plate.

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