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Side Dish
Duchesse Potatoes

This recipe was featured on
"You're the Chef" episode #403.
Buy this episode from WVIA.

Yield: ten portions


2 lb. red skin potatoes, peeled and quartered
1 oz. whole salted butter
to taste ground nutmeg
to taste salt
to taste ground white pepper
4 each large egg yolks

Boil potatoes in salted water until tender. Drain and immediately return to the pot they cooked in and put them over the burner they cooked on so they may dry out over the heat.

While still warm, mash the potatoes, blending in the butter, nutmeg, salt and pepper. Mash in the egg yolks, blending until completely absorbed.

Transfer the duchesse mixture to a piping bag fitted with a large star tip. Pipe single-portion-size spirals onto a baking sheet pan. Bake at 375F until the edges are golden brown, approximately 8-10 minutes. Serve immediately.