Dutchess Potatoes

 I like to make these, because they can be made ahead of time (even the day before) up to the step just before baking them.

DUTCHESS POTATOES

(serves 6)

Ingredients:

*3 pounds potatoes (I use russet), peeled and quartered 

*3 tablespoons cold butter

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/8 teaspoon (or less) ground nutmeg

*1/3 cup heavy cream

*3 large egg yolks

*2 tablespoon butter, melted

*1/4 cup parmesan cheese, grated (optional)

Directions:

~In a large pot, add potatoes.

~Cover with cold water by around  4 inches.

~Bring to a boil over high heat.

~Reduce heat once it's boiling to medium-low.

~Bake until fork tender, around 30-40 minutes.

~Drain into a strainer and allow to sit for 5-10 minutes, to dry out some.

~Place potatoes into a large bowl and mash until smooth.

~Add butter, salt, pepper and nutmeg, and mash until butte is melted.

~Add cream and egg yolks and whisk until mixture in completely smooth (no lumps).

~Cover and allow potatoes to cool to room temperature.

~Spray a cookie sheet with cooking spray and place a piece of parchment paper on it (this helps so the parchment paper doesn't move).

~Put mashed potatoes into a piping bag with a large star tip.

~Pipe 12 equal portions onto parchment paper (If you don't have a piping bag, then just use a measuring cup and scoop them onto the parchment paper).

~Cover lightly with plastic wrap and chill potatoes in the refrigerator for about 1/2 hour (you can do this longer if you want).

~Preheat oven to 450 degrees.

~Remove potatoes from refrigerator, and very lightly brush melted butter over each potato.

~Sprinkle parmesan cheese evenly over potatoes (optional).

~Bake in preheated oven for 20 minutes or until golden brown.