Duchess Potatoes (Irish)

A great choice for entertaining, Duchess Potatoes are cooked potatoes that are blended with egg yolks, butter and cream, piped into a decorative shape and baked. Serve with beef tenderloin or a pork roast for an impressive meal. A pastry bag with a star tip takes a simple potato dish to spectacular.

3½ lbs russet potatoes, peeled, cut into 1½" chunks
sea salt
black pepper, freshly ground
½ cup heavy cream, warmed
5 Tbsp. unsalted butter, cut into pieces
2 large egg yolks

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20-25 minutes. Drain.

Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and ½ tsp. pepper. Mix well.

Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2" in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20-25 minutes.

Cook's Note: For a slightly sweeter take on this recipe, swap out sweet potatoes for some, or all, of the russet potatoes. Make each guest feel special by piping the potato mixture into individual ramekins.