Duchess Potatoes
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- Prep Time 20 minutes
- Total Time 1 1/4 hours
- Yield Serves 8
Ingredients
- 2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
- Salt and pepper
- 3 tablespoons cold unsalted butter, plus more for parchment
- 3 large egg yolks, divided
- 1/4 cup plus 2 teaspoons heavy cream, divided
- Ground nutmeg
Directions
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In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.
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Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.
Cook's Note
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
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