2 1/2-2 3/4 pounds gold potatoespeeled, rinsed, then cut into 1" chunks
1 tablespoon Saltfor seasoning water
2 ounces Butterat room temperature (1/2 stick)
2 jumbo eggsat room temperature, lightly-beaten
1/2 teaspoon Sea Salt
1/2 teaspoon white pepper
8 ounces white cheddar cheesestore-bought, pre-grated sharp, at room temperature
1/2-3/4 cup heavy whipping creamadded at the very end, just enough to achieve a very-fine-grained to smooth consistency
How to Make Duchess Potatoes:
- Place the potatoes in a stockpot, cover with cold water, season with salt, and bring to a boil over a high heat.
- Adjust to a simmer and continue to cook until fork-tender and fully-cooked, meaning: cooked through to their centers without falling apart, 9-10 minutes. Note: This timing is going to vary depending upon the size you have cut your potatoes.
- Drain the potatoes in a colander. Immediately return the hot potatoes to the still hot stockpot and return the pot to the still warm stovetop.
- Add the butter and cheese.
- Give the mixture a stir and cover the pot until the butter has melted, about 5 minutes.
- Remove the pot from the heat and set aside to cool for about 5-10 minutes.
- In a 1-cup measuring container, whisk together the eggs. Uncover the pot, drizzle in the eggs, and add the salt and white pepper.
- Using a hand-held vegetable masher, mash the potatoes, adding the cream, in 2-3 increments until you get a fine-grained to smooth consistency. Texture is important because they need to flow cleanly through the pastry bag. Note: These aren’t your typical mashed potatoes. They are going to seem thick and heavy, but the eggs make them cook up light and airy.
- You will have about 6 cups of potatoes. Preheat the oven to 375° F. Line 2, 17 1/2″ x 12 1/2″ baking pans with parchment and insert a large star tip into a pastry bag.
- Proceed to pipe potatoes in 2 1/2″ rounds, about 20 on one pan and 16-20 on the other. One-pan-at-a time, bake in preheated oven for 35-40 minutes until golden.