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Duke Potatoes

Course Main Course, Side Dish

Ingredients
  

  • 2 pounds Potatoes Yukon Golds work best,Leave Whole!
  • 4 Tsp Unsalted Butter Warmed
  • 1/4 Tsp Nutmeg
  • 3 Lg Egg Yolks
  • 1/2 Tsp Tellicherry pepper
  • Salt

Instructions
 

  • Pre-heat oven to 425 degrees
  • Whisk Egg Yolks in a small bowl.
  • Allow Heavy Cream to acheive room temperature!
  • Boil or pressure Cook the Potatoes until Soft. Do not remove the skin first. Removing the skin allows water to permeate the Potato which takes away from the flavor of your Potatoes.
  • Drain the water from the Potatoes, let them sit until cool enough to remove the skins.
  • Move the Potatoes to a large glass bowl. Add Salt, Tellicherry Pepper, Nutmeg, and the Butter. Begin to mash.
  • Once all of the Potato ingredients have been incorporated, and cooled pour the Egg Yolks into the Potatoe mixture...
  • Prepare your piping bag and tip. Add the Potatoes to the piping bag.
  • You can pipe out any design you wish however I like to pipe the Potato amount that equals one serving each. Pipe directly onto a Silpat which is setting on a sheet tray.
  • At this point you can paint the top of the Potatoes with Butter or an Egg wash to help with browning.
  • Bake in the oven for 15-20 minutes.
  • Manjia!