POTATOES, DUCHESSE (SOUR CREAM, CHIVE AND BACON)
4 pounds russet potatoes
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- ¼ cup sour cream
- 3 large egg yolks
- 2 tablespoons chopped chives
- 2 tablespoons bacon bits, optional
- As needed sea salt and coriander
- As needed soft butter for pan
Peel and quarter potatoes; in a large saucepan covered with salted cold water (3 TBS salt/1 gallon water) by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.
While potatoes are simmering, in small saucepan heat first butter with cream over moderately low heat until butter melts. Keep warm.
Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat potatoes with cream mixture, yolks, chives, bacon, salt and coriander to taste. Beat “just” until combined – over mixing may develop the starch and create “glue” like consistency!
Preheat oven to 400 F. Lightly butter a parchment lined sheet pan. Place potatoes in a pastry bag fitted with a 3/4-inch star tip. Pipe potatoes into a concentric circle and create a mound approximately 3” tall. Bake piped potatoes until heated through approximately 15 to 20 minutes.