Duchess Potatoes

Name: Duchess Potatoes
Yield: Serves 8
Cuisine: US & Canada, Europe, New England, American, French
Ingredients: 3 pounds, russet potatoes, scrubbed; 1 cup, heavy cream; 6 tablespoons, unsalted butter, cut into 1/4-inch cubes and softened; 1 large, egg plus 1 egg yolk, lightly beaten; 1 1/4 teaspoons, Salt; 1/2 teaspoon, pepper; pinch, nutmeg; 1/2 teaspoon, baking powder

26 comments

Appears in Cook's Country December/January 2010, Cook's Country TV

These decadent mashed potatoes have fallen out of favor in the U.S., but we're determined to bring them back.

SERVES8

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Boiling our Duchess Potatoes made them waterlogged. Next we tried baking them, but they quickly dried out. We solved this problem by parcooking the potatoes in the microwave and finishing them in the oven on high heat. Piling butter into th...

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