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White Cheddar Duchess Potatoes

Creamy white cheddar mashed potatoes piped out onto a baking sheet and baked until golden brown.
White Cheddar Duchess Potatoes

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie

Ingredients

1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
salt & pepper
2 TBSP unsalted butter
1/4 cup heavy cream
1 cup white cheddar cheese, shredded
2 egg yolks

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. Place the potatoes in a saucepan and cover with water. Stir in 1 tsp salt and bring to a boil over medium-high heat. Reduce heat to medium and cook potatoes until tender, about 15 minutes. Drain the potatoes and set aside.

3. Melt the butter in the now empty saucepan over medium-low heat. Stir in the heavy cream and cook until warmed through then take the pan off the heat.

4. Add the potatoes and heavy cream mixture to a large mixing bowl and mash with a potato masher until no lumps remain. Stir in the cheese, 1/4 tsp salt, and 1/8 tsp pepper until well combined. Season with extra salt & pepper if needed then set aside to cool.

5. When the potato mixture has cooled to room temperature blend in the egg yolks with a spoon one at a time until well combined.

6. Scrape the potato mixture into a large pastry bag with a large star tip. Pipe the potatoes onto the lined baking sheet into evenly sized mounds roughly 2-inches in diameter and 2-inches high.

7. Bake in the preheated oven for 20 to 25 minutes or until golden brown.




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