Duchess Potatoes
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Servings 6 servings (3 Dutchess potatoes per serving
1 potato masher
parchment paper
1 piping bag
1 large baking sheet
- 2 large russet potatoes, peeled and chopped into cubes
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 3 tablespoons butter
- 1/3 cup grated baby Swiss cheese
- 1/8 cup heavy cream
- 3 egg yolks
- 3 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees Fahrenheit.
Place potato cubes in a pan of salted boiling water. Cook over medium-high heat until tender. Drain.
Mash potatoes with a potato masher until they are smooth with only a few small lumps, but not so much that the potatoes become "gluey".
Add salt and pepper, butter and baby Swiss cheese. Stir until butter and cheese are melted.
Add heavy cream and stir to combine.
Add egg yolks, one at a time and stir briskly into the potatoes.
Line a large baking sheet with parchment paper. (dab a little water underneath each corner of parchment paper to help it adhere to the baking sheet)
Place some of the potato mixture into a piping bag filled with a 1/2"star tip. Fold top of bag over so the potato mixture will not come out of the bag (do not overfill the bag).
Pipe 20 (each the size of a 50 cent piece) round potato mounds onto lined baking sheet, about 2 inches apart.
Sprinkle each mound with Parmesan cheese.
Bake potatoes for 10 minutes, rotate pan in oven, then bake 10 more minutes.
Remove pan from oven, turn on broiler. Return pan to oven and broil 3 - 4 minutes until tops of potatoes are golden brown.
