Holiday-Ready Side Dish: Make-Ahead Duchess Mashed Potatoes

Gather the ingredients. The Spruce / Diana Chistruga Peel the potatoes and cut them into large chunks. Put them in a large saucepan, cover them with water, and add about 1 teaspoon of salt for each quart of water. Bring the pot to a boil over medium heat and continue boiling for 15 to 20 minutes, or until potatoes are tender. Drain well. The Spruce / Diana Chistruga Mash the hot potatoes with butter, salt, pepper, egg yolks, and cream. Beat until the potatoes are light and fluffy. The Spruce / Diana Chistruga On a baking sheet, form individual serving size portions. You can do this by dropping small mounds of potatoes onto the sheet or by using a piping bag with a decorative tip and making swirled mounds. The Spruce / Diana Chistruga Freeze the potato portions on the baking sheet until solid. The Spruce / Diana Chistruga Package the frozen duchess potatoes in freezer storage bags or containers. Label the bag or container with the date and the contents, with a "best used by" date of a year. Store in the freezer until it's time to bake them. The Spruce / Diana Chistruga To serve, place duchess potatoes on a lightly greased baking sheet. Preheat the oven to 425 F. The Spruce / Diana Chistruga Whisk 1 whole egg with the 2 teaspoons of water; brush the potato mounds lightly with the beaten egg mixture. The Spruce / Diana Chistruga Brown the potatoes in the preheated oven for 10 minutes, or until the potatoes are golden brown and hot throughout. The Spruce / Diana Chistruga