French Duchess Potatoes

This is a perfect way to use left over mashed potatoes if you have them!  The cheese really adds another layer of flavor.  If you are not a nutmeg fan, simply leave it off.  This is a classic french side dish that is served in one of the most expensive french restaurants in New York.  Very classic, elegant and delicious!

Perfect for Christmas or Easter dinner.

Yield:8 servings

Ingredients

• 2 pounds (about 4 medium) russet potatoes, peeled and cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1/4 cup heavy cream
• 1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish
• 2 egg yolks
• 1/2 cup grated Gruyere cheese, optional
• Freshly grated nutmeg, optional

Instructions

In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in.* Place over low heat for a few minutes to dry the potatoes.

Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.

Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.

Melt the remaining 1/2 stick butter in a small pot over low heat.

Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

Note:  These will "puff" up a bit with the egg yolks so when you are piping them into the dish, leave a little room between each one and they will puff up and end up touching one another.  

Special equipment: a piping bag fitted with a star tip

* If you don't have a ricer or food mill, use a potato masher and mash them really well to mostly eliminate all chunks or a beater.  Be careful not to over mix them so they turn out "gummy". 

Source:  FoodNetwork:  Geoffrey Zakarian