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Duchess Potatoes

Kat Jeter & Melinda Caldwell
  • 50 minutes
  • Serves 16

INGREDIENTS

2

lbs Russet potatoes (weigh bag)

3

Egg yolks (room temperature)

5

Tbsps Butter (room temperature)

1/4 cup

Heavy cream (room temperature)

1 tsp

Salt (plus more to taste)

1/4 tsp

Pepper

1/4 tsp

Nutmeg

1

whole Egg

2 tbsp

Milk