Fancy Duchess Potatoes

A potato is a powerful thing in Joshua Weissman's hands.

Prep:

Cook:

Serves:

people

Ingredients

Begin by placing potatoes into a medium saucepan filled with enough water to cover the potatoes. Season water generously with kosher salt and bring the water to a boil. Once boiling, reduce heat to a simmer. Cook for about 20-22 minutes, or until the potatoes fall apart when poked by a fork.
While the potatoes are cooking, preheat the oven to 425°F (218°C) and line a half baking sheet with parchment paper.
Drain the cooked potatoes and pass through a potato ricer. Add the riced potatoes back into the pot they were cooked in along with heavy cream, and 4 Tbsp of butter. Using a spatula, fold to combine.
Once the potatoes have slightly cooled, begin to fold in egg yolks, working one at a time. Once all of the egg yolks have been added and the mixture is completely homogenous, add mixture to a piping bag with star shaped tip.
Pipe the potatoes onto the parchment paper lined baking tray into 3-inch diameter swirls. Place the baking tray into the oven and bake until golden brown, about 15-20 minutes.

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