Duchess Potatoes (with a Truffle Oil finish)

How to Make

• Step 1: Potatoes ... Boil the potatoes in plenty of salted water until fork tender (about 10-15 minutes). You want the potatoes to break apart easily. Turn off the heat, drain the potatoes, and return to the pot. The leftover heat of the pot will dry the potatoes, so there isn't any excess moisture.

• Step 2: Mash ... With a potato masher, mashed the potatoes until they are smooth. Do Not over mix them. If you have a 'Ricer,' it works even better; but not necessary.

• Step 3: Cream ... Add the cream and butter to a small pot and slowly heat up on low heat. Add the beaten egg yolks and mix well to combine. Do Not let it come to a boil, or you will end up with scrambled eggs. Season with salt and pepper.

• Step 4: Add the cream mixture to the potatoes and mix well to combine. The mixture should be very smooth. Taste once again for seasoning, and adjust if necessary. Cover with plastic wrap and refrigerate, just until everything is cooled.

• Step 5: Making the Potatoes ... First, line a sheet pan with parchment paper, foil, or you can use a sil pat. Then, add the slightly cooled potato mixture to a pastry bag with a star tip. Or you can just cut the corner of a ziploc bag off and insert a pastry tip. And ... if you don't have a pastry tip, you can still make them, they just won't be as pretty. Then fill the bag, squeeze, and pipe the potatoes in a spiral upward motion to create small 3" round 'Duchess Potatoes.' As I said ... they are just fancy mashed potatoes. Some recipes may add sour cream, herbs, cheese, etc; but, these are pretty basic - the truffle oil is my touch to finish them off.

• Step 6: Bake ... Preheat the oven to 400 degrees. Then, mix the egg and the milk together and beat well to combine. Lightly brush the potatoes with this; it will give the potatoes a nice golden brown color as they bake. Middle shelf for 20-30 minutes on 400 degrees until warm and golden brown.

• Step 7: Finish and Serve ... After they come out of the oven, drizzle with the truffle oil while they are still warm. A VERY LIGHT DRIZZLE. ENJOY! with your favorite meal. Remember, they are just mashed potatoes, so they will be great with just about anything.