The Best Duchess Potatoes

• Vegetarian
• Gluten free

• Produce

  • 3 lbs Russet potatoes

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1/8 tsp Nutmeg, ground
  • 1 tbsp Salt
  • 1/4 tsp White pepper

• Dairy

  • 4 tbsp Butter
  • 1 1/4 cups Cheddar, white
  • 1/3 cup Heavy cream

Found on aspicyperspective.com

Ingredients

• 3 pounds russet potatoes, peeled and chopped into 1 inch cubes
• 1 tablespoon salt
• 1 1/4 cups shredded white cheddar
• 1/3 cup heavy cream
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• 4 large egg yolks
• 4 tablespoons melted butter

Directions

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Place the peeled potato chunks in a large sauce pot and cover with water. Add the salt and bring to a boil. Simmer the potatoes until fork-tender. Then drain off all the water and allow the potatoes to dry out a few minutes. Place the potatoes back over medium heat. Add the shredded cheese, heavy cream, nutmeg, and white pepper. Use a potato masher or immersion blender to mash the potatoes into a fine smooth texture. Then quickly stir the egg yolks into the potato mixture. Scoop the potatoes into a large piping bag fitted with a wide star tip. Pipe 1/2 cup mounds of potato onto the baking sheets, leaving room in between for the potatoes to expand. Brush the tops of the Duchess Potatoes with melted butter. Bake for 20-25 minutes until golden on top. Garnish with fresh herbs if desired.