Intolerances: Fructose, Gluten, Soy
This is a twist on a mashed potato dish. It’s decadent, creamy and no gravy necessary.

Potatoes are one of the delicious side dishes that I could have with every meal. There are so many ways to make them, dress them up or dress them down. The duchess potato is a dressed up version of a mashed potato. It’s creamy and rich and piped into beautiful baked florets. I’m taking the duchess down a notch for those of us that like to keep life simple. The dish will have the same flavors, same creaminess, but you won’t have to take the extra time to prep and pipe. This is a dish you can make ahead of time, throw it in a casserole dish and bake it when you are ready to eat. It may not have the elegant look of the duchess florets, but it is the perfect accompaniment to your main dish.

What to serve it with:

• Thanksgiving Turkey
• Lemon and Sage Chicken Thighs
• Pork Tenderloin

What you need: 

• Stock Pot and Lid
• Potato Masher
• Mixing Bowl
• 8×8 or 9×9 Casserole Dish
• Vegetable Peeler
• Water
• Russet Potatoes
• Half and Half
• Unsalted Butter
• Kosher Salt
• Fresh Cracked Black Pepper
• Nonstick spray

The Prep

The first thing that you need to do is scrub the potatoes. Once they are washed, peel the potatoes and dice them into small cubes. Add the potatoes to the stock pot and cover the potatoes with cold water and a couple of teaspoons of kosher salt. Bring the water to a boil and reduce it to a rolling simmer and continue for approximately 10 minutes until the potatoes are fork tender (stab the potatoes with a fork and if they fall off the fork, they are ready). Drain the potatoes and add them into a large bowl and allow the steam to release.

The Mash

When it comes to mashing potatoes, you do not want to over mash, as they will become like glue. Make sure that within each step, you are stopping when ingredients are incorporated. Begin mashing the potatoes and add 2 tablespoons of butter. Once the butter looks like it has been incorporated, add the pepper and half and half. Mash and then taste the potato mixture, add salt. The last step is adding 3 egg yolks and making sure the potatoes are mashed to a smooth consistency.

The Bake

If you are going to bake this immediately, you will need to preheat the oven to 425°. Spray a 8×8 or 9×9 casserole dish with nonstick and pour the potato mixture into the dish. Use a fork and give the potatoes some texture and peaks.

Melt 2 tablespoons of butter (I usually do this in the microwave – a minute on power level 3-4). Brush the butter on the potatoes, making sure not to flatten the peaks. Bake for 20-25 minutes when the potatoes are warmed through and the peaks are golden brown.

Please note that you can make this the day before you bake it, just make sure you store it in an airtight container and bring it to room temp prior to baking it.