Duchess Potatoes

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

1. 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.
2. 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.
3. 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.