Duchess Potatoes with Sour Cream Chip Crumble

These Company Duchess Potatoes are a must for any holiday get together because they can be easily made ahead and finished a la minute.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 79kcal

2 1/2 lbs Russet Potatoes Peeled and Diced
1/4 cup unsalted butter softened
1 Pinch grated nutmeg
1/4 cup heavy cream
4 Whole Egg Yolks
2 tbsp fresh chives finely minced
Salt and pepper to taste
1 Egg yolk
2 tbsp heavy cream
1/3 cup sour cream and onion ruffle potato chips crushed to a coarse powder in the food processor or with a rolling pin

Cover the potatoes with cold salted water and boil until very tender, about 25 minutes.
Remove and allow to cool slightly and steam in the colander. Transfer to a ricer or food mill and process into a large bowl. Allow to cool slightly for about 10 minutes. Add in the butter, nutmeg, cream, egg yolks and chives, and stir until combined. Add a good pinch each of salt and pepper.
Line a baking sheet with a silpat or parchment paper. Transfer the potato to a piping bag and pipe into little piles (they admittedly will look a bit like turds). You can now put these in the fridge for several hours until you’re ready to bake them off or continue to bake straight from here.
When ready to bake off, preheat oven to 425 F. Mix together the remaining 1/4 cup of cream and egg yolk and brush the tops of the potatoes. Bake for about 15-20 minutes or until lightly browned.
Transfer to serving platter and top with the crushed potato chips.