Mashed Potatoes in Regal Style
Whip up some fancy-schmancy Duchess potatoes without breaking a sweat! Give 'em a gourmet makeover by whipping egg yolks, butter, cream, salt, and nutmeg into your mashed spuds. Slide the mixture into a piping bag with a half-inch star tip and let your artistic side loose, creating your preferred design on a parchment-lined baking sheet. Sprinkle with some shredded Swiss cheese, bake, and voila! You've got yourself an elegant potato side dish for that Thanksgiving feast or cozy weeknight bash.
You'll need a large piping bag and a 1/2-inch star piping tip for this recipe. Expect to feed eight people, and it's as easy as pie!
Ingredients:- 2.5 lbs russet potatoes- 6 large egg yolks, at room temperature- 6 tbsp unsalted butter (3/4 stick), cut into 8 pieces, at room temperature- 1/4 cup heavy cream, at room temperature- 1 tsp kosher salt, plus more as needed- 1/4 tsp freshly ground black pepper- 1/8 tsp freshly grated nutmeg- 1/2 cup finely shredded Swiss cheese, grated on the small holes of a box grater (about 1 oz)
Instructions:1. Crank up the oven to 400°F and adjust the racks to divide it into thirds. Line two baking sheets with parchment paper and set them aside.2. Scrub, peel, and chop the potatoes into 1.5-inch pieces. Pop them into a large saucepan, cover with 1.5 to 2 inches of cold water, and season generously with salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-low and simmer until they can be easily pierced with a knife (about 15 minutes).3. Drain the potatoes in a colander, then return them to the pot. Mash them until very smooth with a potato masher or potato ricer.4. While the potatoes are still warm, incorporate the egg yolks one at a time using a wooden spoon or rubber spatula. Add the butter, cream, salt, pepper, and nutmeg and keep stirring until the butter has melted and the mixture is smooth.5. Load the mixture into a large piping bag fitted with a 1/2-inch star piping tip, and pipe 12 round mounds (2.5 inches wide by 2 inches tall) onto each prepared baking sheet, spacing them about 2 inches apart. Sprinkle with cheese.6. Chuck both pans in the oven and bake for 15 minutes. Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are a lovely golden brown (around 10 minutes more).
Fun Fact: Duchess potatoes were first recorded in French chef Pierre François de la Varenne's cookbook Le Cuisinier Français in 1651 and were a popular dish with the French nobility[2]. Get ready to impress your high-class friends with your duchess skills!
References:[1] https://www.foodnetwork.com/recipes/food-nation-with-bobby-flay/duchess-potatoes-recipe-2094690[2] https://www.britannica.com/topic/Duchess-potato[3] https://www.tasteofhome.com/recipes/duchess-potatoes/[4] https://www.delish.com/cooking/recipe-ideas/a66199/how-to-make-duchess-potatoes/[5] https://www.epicurious.com/recipes/food/views/duchess-potatoes-245047[6] https://www.myrecipes.com/recipe/duchess-potatoes-with-bacon
- To recreate this Duchess potatoes recipe, assemble ingredients like russet potatoes, egg yolks, butter, heavy cream, salt, nutmeg, Swiss cheese, and the necessary piping bag and star tip.
- Following the given instructions, whip up a scrumptious Duchess potatoes side dish by blending mashed potatoes with egg yolks, butter, heavy cream, salt, pepper, and nutmeg, then pipe the mixture into star shapes for a gourmet touch.
- This exquisite Duchess potatoes recipe emphasizes the importance of proper nutrition through the use of wholesome ingredients like potatoes, cheese, and fresh spices while presenting a formal appearance that enhances any festive dinner or intimate weeknight gathering.
