Duchess Potatoes

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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