Mashed-potato lovers, meet your new best friend: duchess potatoes. This decadent side is every bit as creamy, buttery, and fluffy as its stove-top counterpart, but has one outstanding difference: These spuds can be made completely in advance. (Seriously!) And while their name sounds fancy, these potatoes are a cinch to prepare. In fact, we think the hardest part about making this dish is waiting to eat it. Bring a little royalty to your holiday table and give this recipe a try!
Ready to get cooking? Here's what you'll need to get started:
- 2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
- Salt and pepper
- 3 tablespoons cold unsalted butter, plus more for parchment
- 3 large egg yolks, divided
- 1/4 cup plus 2 teaspoons heavy cream, divided
- Ground nutmeg