Sunday, March 13, 2011

MisfitsCafe.com - Duchess Potatoes

 

Duchess Potatoes

duchess-potatoes-ay-1892152-l.jpg


Yield: 8 Servings
Cost per Serving: $.36

Ingredients

  • 3 1/2  pounds  russet potatoes, peeled, cut into 1 1/2-inch chunks
  • Salt and pepper
  • 1/2  cup  heavy cream, warmed
  • 5  tablespoons  unsalted butter, cut into pieces
  • 2  large egg yolks

Preparation

Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain.

Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and 1/2 tsp. pepper. Mix well.

Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2 inches in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20 to 25 minutes.

Nutritional Information

Calories:
286
Fat:
14g (sat 8g)
Protein:
5g
Carbohydrate:
37g
Fiber:
3g
Cholesterol:
92mg
Sodium:
164mg


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