Duchess Potatoes

Step 1

Line a baking sheet with parchment paper or a silicone baking sheet.

Step 2

In a large pot, cover potatoes with water by 1”. Bring to a boil then reduce to a simmer and cook until you can easily insert a fork into the center, 20 to 25 minutes. Drain then return potatoes to the pot. Pass potatoes through potato mill or ricer into a large bowl.

Step 3

Add 4 tablespoons cream, butter, and ¾ teaspoon each salt and pepper to potatoes. Adjust seasoning to taste and add remaining 1 tablespoon cream to get a pipeable consistency, if necessary.

Step 4

Cool potatoes 5 minutes, then fold 1 egg yolk at a time with a flexible spatula until incorporated.

Step 5

Fit a pastry bag with a large star tip and transfer the potatoes to the piping bag. Pipe crowns with a 3” base, swirling into a point. Refrigerate for 1 hour, if possible.

Step 6

30 minutes before baking, preheat oven to 400º. Bake potatoes for 10 minutes, then reduce temperature to 375º. Bake 8 to 12 minutes more, until golden brown. Serve hot, sprinkled with parsley and flaky sea salt, if you like.