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Duchess potatoes ( for mashed potato lovers)
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| Ingredients: | |
| 2 1/2 pounds | Yukon gold potatoes, ( about 10 medium), peeled and cut into 1- inch pieces |
| Salt | |
| pepper | |
| 3 tbs. | cold unsalted butter, plus more for parchment |
| 3 large | egg yolks, divided |
| 1/4 cup plus 2 teaspoons | heavy cream, divided |
| Ground nutmeg | |
1- in a large pot, cover potatoes with cold salted water by 2 inches. Bring to 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.
2- preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture into 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.
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