Two Olive Trees
Duchess Potatoes
Yield 16 servings
5# russet potatoes
8 egg yolks
1 stick butter softened
Salt & freshly ground black pepper
1/4 tsp. Nutmeg
1/4 tsp. Paprika
1 cup heavy cream
1 whole egg
3/4c Grana Padano cheese or Pecorino Romano cheese from Two Olive Trees
Instructions;
Peel and boil potatoes
Preheat oven to 375 degrees. Line a baking sheet with parchment or a silicon baking mat.
Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10-15 minutes
Remove the potatoes from the oven and process through a ricer or food mill.
Allow to cool in a bowl for about 5 minutes
Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and ¾ cup cream. Stir with a rubber spatula to combine. Taste and make sure potatoes have been adequately salted.
Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
Make an egg wash by mixing the whole egg with the remaining ¼ cup cream. Lightly brush the piped potatoes with the egg wash and sprinkle with cheese and paprika. This is a little easier if you chill the piped potatoes for half an hour or so.
Bake until golden brown around the edges. Serve on a pretty platter!