Duchess Potatoes (Print Version)

# Ingredients:

01 - 2 pounds Russet or Yukon gold potatoes.
02 - 1⁄4 cup unsalted butter, divided.
03 - 1⁄4 cup heavy cream.
04 - 1⁄4 cup grated Parmesan cheese.
05 - 1 teaspoon salt.
06 - 1⁄2 teaspoon black pepper.
07 - 3 large egg yolks.
08 - Fresh chopped chives or parsley, for garnish.
09 - 1 tablespoon sea salt, for garnish.

# Instructions:

01 - Peel and chop potatoes. Cook in salted water 15-20 minutes until fork-tender.
02 - Preheat to 425°F. Line baking sheet with parchment paper.
03 - Melt butter and warm cream in separate bowls. Set aside.
04 - Drain potatoes, return to pot over low heat to dry. Rice or mash until smooth.
05 - Add 2 tablespoons butter, cream, Parmesan, seasonings, and egg yolks. Combine well.
06 - Transfer to piping bag with star tip. Pipe rosettes onto baking sheet 1 inch apart.
07 - Brush with remaining butter. Bake 15-20 minutes until golden. Garnish with herbs and sea salt.

# Notes:

01 - Can be made ahead and refrigerated before baking.
02 - Using a ricer makes smoothest potatoes.
03 - Ensure potatoes are dry before mashing.

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