Classic, old-school Duchess potatoes, mashed with butter, nutmeg and cream, then baked until the tops are golden brown and crispy...
Author Cheri
Ingredients
2½lb.russet potatoesabout 4
4tbsp.unsalted buttersoftened
2egg yolksplus 1 egg mixed with 1 tsp. heavy cream, lightly beaten
? tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepperto taste
Instructions
Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1½ hours; let cool, then peel and pass through a food mill or ricer.
Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a ¾" star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2½" cones about 2" high. Brush with egg mixture; bake until golden brown, 40–45 minutes.