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Parmesan Duchess Potatoes |
Ingredients
- 3 pounds Yukon gold potatoes , peeled and cubed
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter , softened, plus 2 tablespoons melted for brushing the potatoes
- 1/2 cup plus 2 tablespoons Parmiganno Reggiano , divided
- 1 teaspoon kosher salt , plus additional to taste
- 1/2 teaspoon freshly ground pepper , plus additional to taste
- pinch grated nutmeg (optional)
- 3 egg yolks
Instructions
- Place cubed potatoes during a giant pot with enough cool water to hide by a pair of inches. Add a pinch of salt, arouse a boil, cut back heat, and simmer till potatoes area unit soft, regarding quarter-hour. (You may cook the potatoes during a sterilizer in keeping with your manufacturer's directions.) Drain potatoes well during a strainer and let stand five minutes.
- heat kitchen appliance to 425 degrees F (standard) or four hundred degrees F (convection).
- during a giant bowl, pass potatoes through a food mill or kitchen utensil, or mash well with a masher. Stir in softened butter with a picket spoon till liquified and combined. Add cream, 1/2 cup grated Parmigiano Reggiano, salt, pepper, and nutmeg. alter salt and pepper to style. Add egg yolks, one at a time, stirring till incorporated. Transfer potato mixture to a pastry bag fitted with an oversized star tip.
- Line 2 baking sheets with parchment and spray with preparation spray. Pipe potatoes onto the sheet in 3-inch circles, regarding 2-inches tall, exploit regarding 2-inches between mounds (the potatoes can unfold slightly as they bake). Freeze for quarter-hour, till simply firm.
- Gently brush potato mounds with liquified butter and sprinkle with remaining Parmigiano Reggiano.
- Bake till crack area unit golden and centers area unit hot, regarding twenty minutes. Let stand a couple of minutes before transferring to a platter with a skinny spatula. Serve hot.
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