Duchess Potatoes

1. 1

   Preheat oven to 425u00b0F. Line a sheet tray with parchment paper.

2. 2

   In a medium-sized pot, add the potatoes, cover with cold water and season with salt. Place over medium-high heat and bring to a boil. Cook the potatoes until fork-tender. Drain potatoes well then add back to empty pot.

3. 3

   Off the heat, add the butter and mash until there are no lumps. Add the milk and nutmeg, and fold to combine. Season to taste with salt and pepper. Fold in the egg yolks.

4. 4

   Transfer mixture to a piping bag fitted with a star tip. In a circular motion, pipe 3 inch high mounds of the potato mixture on prepared baking sheet. Continue with remaining potato mixture. In a small bowl, add 1 egg and 1 tablespoon cream and mix to combine. Brush potatoes with the egg wash and bake for about 20 minutes, until golden brown and slightly crisp on the outside.

* Per serving · 4 servings · Values may vary.

No additional tips available.