Parmesan Duchess Potatoes #Christmas #Dessert

wealthy and creamy internal with buttery, crispy exteriors, those Parmesan Duchess Potatoes are an easy way to raise mashed potatoes for an excellent side dish.

i have a weak spot for mashed potatoes. They’re so heat and comforting and simply appear to accompany nearly each wintry weather meal flawlessly. after I’m serving a vacation dinner, such red meat Tenderloin or gradual Roasted prime Rib, i really like to get dressed up my mashed potatoes a piece.

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

INTRUCTIONS

1. area cubed potatoes in a big pot with enough cool water to cover by 2 inches. add a pinch of salt, bring to a boil, lessen warmness, and simmer till potatoes are soft, about 15 minutes. (you may also cook the potatoes in a stress cooker in line with your manufacturer's directions.) Drain potatoes well in a colander and let stand 5 mins.
2. Preheat oven to 425 ranges F (general) or four hundred degrees F (convection).
3. In a large bowl, bypass potatoes thru a food mill or ricer, or mash properly with a masher. Stir in softened butter with a wood spoon till melted and blended. add heavy cream, half cup grated Parmigiano Reggiano, salt, pepper, and nutmeg. alter salt and pepper to flavor. add egg yolks, one by one, stirring until included. switch potato combination to a pastry bag fitted with a huge megastar tip.
4. Line  baking sheets with parchment and spray with cooking spray. Pipe potatoes onto the sheet in three-inch circles, about 2-inches in height, leaving approximately 2-inches among mounds (the potatoes will spread slightly as they bake). Freeze for 15 mins, till just firm.
5. gently brush potato mounds with melted butter and sprinkle with last Parmigiano Reggiano.
6. Bake till tops are golden and facilities are hot, about 20 mins. permit stand a few minutes before moving to a platter with a thin spatula. Serve hot.

Tweet