Duchess Potatoes

  • 3 lb Yukon Gold potatoes
  • 1/2 cups Parmesan cheese
  • 1/3 cup heavy cream
  • 4 tbsp butter
  • 3 egg yolks
  • pinch of Nutmeg
  1. Preheat oven to 425° F
  2. Peel and cut the potatoes into cubes.
  3. Place the potatoes into a large pot and cover with water (leaving two additional inches of water). Add a pinch of salt and bring to a boil then simmer for ≈ 15 minutes. Drain and let cool a few minutes.
  4. Mash the potatoes in a large bowl (ideally using a ricer) and mix extremely well.
  5. Slowly stir in softened butter with a spoon until evenly incorporated.
  6. Add heavy cream, Parmesan cheese, nutmeg, and a bit of salt and pepper to taste.
  7. Once well mixed, add the egg yolks one at a time and continue to mix.
  8. Line a baking sheet with parchment and spray with cooking spray.
  9. Attach a large star-shaped tip to a pastry bag and fill with the mixture. Slowly pipe mixture into 3-inch circles and leave about 2 inches between them. Each circle should be about 2 inches tall. Freeze for ≈ 10 minutes before transferring to oven.
  10. Bake until golden brown (≈ 20 minutes)
  11. Sprinkle with a bit of Parmesan after removing from oven. Serve warm