Mashed potatoes are my favourite. When I'm sick, I've been known to send Judson to the store for nothing but a bag of potatoes so I can make my own. But since they're obviously not a great source of nutrition, and since I can't be trusted around them, I try not to make them too often... which means they're way more of a treat when I DO make them.
And these ones, mashed to perfection and then heaped into mounds and baked until they're toasty on the outside and smooth on the inside, did not disappoint. I don't know why they're called Duchess Potatoes, but I would definitely serve them if a Duchess came to my flat for dinner.
4 spoons out of five, but only because this recipe puts another step between me and my mashed potatoes.
Boil potatoes until fork-tender, then drain well.
Preheat oven to 190C/375F.
Mash potatoes until smooth, then add milk, salt, and pepper until texture is to your liking.
Add egg yolks and keep mashing until well-blended.
Heap in large spoonfuls onto a cookie sheet, then pop in the oven for 10-12 minutes until toasted on the outside.
1 lb potatoes, peeled and chopped coarsely
Milk, salt, and pepper to taste
2 egg yolks