Duchess Potatoes

A great choice for entertaining, Duchess Potatoes are cooked potatoes that are blended with egg yolks, butter and cream, piped into a decorative shape and baked.  Serve with beef tenderloin or a pork roast for an impressive meal.

Yield:

8 Servings

Nutritional Information

Calories 286
Fat 14 g
Satfat 8 g
Protein 5 g
Carbohydrate 37 g
Fiber 3 g
Cholesterol 92 mg
Sodium 164 mg

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.

Note:

March 2009