Duchess Potatoes

20 Min.
30 Min.
8
Ingredients
5
pounds russet potatoes, peeled and diced into 1-inch cubes
5 pounds russet potatoes, peeled and diced into 1-inch cubes
3
quarts water
3 quarts water
¼
cup Better Than Bouillon® Roasted Chicken Base
¼ cup Better Than Bouillon® Roasted Chicken Base
8
tablespoons unsalted butter, melted
8 tablespoons unsalted butter, melted
1
tablespoon cracked black pepper
1 tablespoon cracked black pepper
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
1
cup heavy cream
1 cup heavy cream
8
large egg yolks
8 large egg yolks
Directions
  1. Preheat oven to 375°F.
  2. Add the water to a large stockpot over high heat. Add the Roasted Chicken Base and whisk to dissolve. Add the potatoes and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the potatoes are pierced easily with a knife.
  3. Drain the potatoes and spread evenly onto a baking sheet. Place the potatoes directly into the oven for 5 minutes.
  4. Carefully remove the baking sheet from oven and add the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Slowly add in the melted butter with the mixer on low speed. Add eggs, one at a time, in the pepper, Roasted Garlic Base, and heavy cream, whisk until smooth, using a rubber spatula, scrape the sides of the bowl.
  5. Add the half the whipped potatoes to a pastry bag fitted with a large star tip. Pipe the potatoes in a circular and upward motion onto a baking sheet lined with parchment paper. Repeat until all of the potatoes are used.
  6. Place the baking sheet directly into oven, on a higher rack and bake for 20 minutes. Carefully remove the baking sheet from the oven and serve immediately.
Try this dish with Better Than Bouillon Reduced Sodium, Organic Roasted Chicken Base or Vegetarian No Chicken Base.

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