Easy Duchess Potatoes
- 3 large Russet potatoes (about 3 pounds), peeled and cut into 2-inch chunks
- 3/4 cup half-and-half
- 2 tablespoons unsalted butter
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 egg yolks
- Olive spray oil
Place potatoes in a large pot, cover by 1 inch with water and bring to a boil.
Reduce heat to medium-low and simmer until tender, about 10 minutes.
Drain well and return potatoes to the pot.
Heat potatoes over medium-low heat, stirring often, until dried out and very little steam remains, about 5 minutes.
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Add half-and-half, butter, nutmeg, salt and pepper to potatoes and mash with a potato masher until smooth.
Vigorously stir in yolks until well combined. Spoon potatoes into 12 (3-inch) mounds on the prepared baking sheet, swirling the tops with the back of the spoon.
Alternatively, transfer mixture to a pastry bag fitted with a large star or round tip and pipe potatoes.
Lightly spray tops with oil and bake until golden brown, about 20 minutes.
(NOTE: To make ahead and freeze, form potatoes on the baking sheet as instructed and then freeze until firm. Transfer to a large, resealable freezer bag or airtight container and freeze up to 3 months. When ready to serve, place frozen potatoes on a parchment-paper-lined baking sheet, spray with oil and bake at 400°F until golden brown, about 30 minutes.)
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- 3 large Russet potatoes (about 3 pounds), peeled and cut into 2-inch chunks
- 3/4 cup half-and-half
- 2 tablespoons unsalted butter
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 egg yolks
- Olive spray oil