Duchess Potatoes

Duchess Potatoes
Photo by www.myrecipes.com


  • 5 tablespoons unsalted butter, cut into pieces
  • 3 ½ pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
  • Salt and pepper
  • ½ cup heavy cream, warmed
  • 2 large egg yolks

Preheat oven to 425°F. 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 to 25 minutes. Drain. Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free ...

View full recipe at My Recipes


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