Duchess Potatoes

Ingredients

• 3 lbs russet potatoes
• 1 cup water (for boiling potatoes)
• generous amount of salt (for boiling water)
• butter (amount not specified)
• pepper (white pepper or cayenne, amount not specified)
• small amount of freshly grated nutmeg
• splash of heavy cream
• 3 large egg yolks

Method

1. Peel about three pounds of russet potatoes, ensuring they are about the same size for even cooking.
2. Cut potatoes in half, then turn halves onto flat side and cut into quarters for easy, straight cuts.
3. Add potatoes to a pot of cold water enough to cover them by a couple inches, and generously salt the water.
4. Bring water to a boil over high heat, then reduce to medium low and simmer until potatoes are very tender but not falling apart, testing with a sharp thin knife.
5. Drain potatoes very well and let sit in the strainer for at least five minutes to dry thoroughly.
6. Transfer potatoes to a bowl and mash with a potato masher until smooth and lump-free.
7. Add butter, salt, pepper, and a small touch of freshly grated nutmeg, then mash again until butter is fully incorporated and mixture is smooth.
8. Switch to a whisk and add a splash of heavy cream and three large egg yolks, whisking thoroughly until mixture is light and fluffy.
9. Use a spatula to give the mixture a final mix, smashing any larger lumps.
10. Transfer mixture into a piping bag or shape by hand with an ice cream scoop, forming about 12 portions of similar size.
11. Pipe or shape the potato mixture onto a parchment-lined baking sheet, making four portions for demonstration.
12. Use a fork to make marks all around each portion, dragging from bottom to top to simulate star tip lines, and press twice on the top for design.
13. Chill the shaped potatoes in the fridge until ready to bake.
14. Before baking, drizzle or brush lightly with butter, then sprinkle with cayenne pepper.
15. Bake in a preheated oven at 450°F (232°C) for about 20 minutes, until edges are browned and crisp, and insides are heated through.