Duchess Potatoes

Preparation

1. Step 1

   Peel and quarter the potatoes, then add them to a medium saucepan and top with water until submerged. Season generously with salt and bring to a boil over high. Reduce the heat to medium-high and cook until the potatoes are tender, about 18 minutes. Turn off the heat, strain out the liquid and return the pot to the stove, allowing the potatoes to dry out from the lingering heat, about 2 minutes.

2. Step 2

   Once the potatoes have cooled a bit, pass them through a ricer or food mill back into the pot. Heat over medium-low, stirring nonstop, to dry them out a little more, 1 minute. Add the butter, a couple cubes at a time, stirring vigorously until each bit has fully integrated before adding the next. Stir in the cheese all at once, stirring vigorously until fully melted and integrated.

3. Step 3

   Season to taste with salt, pepper and a pinch of nutmeg, remove from the heat, then stir in the eggs. 

4. Step 4

   If you’re serving these right away, heat the oven to 425 degrees and melt the remaining butter in a small saucepan on the stovetop or bowl in the microwave. Line a large rimmed baking sheet with parchment and grease the parchment with a bit of the melted butter.

5. Step 5

   Fit a large piping bag or resealable plastic bag with a ½-inch-wide star tip, if you’ve got one, and cut the bottom tip of the bag to fit. Add the potato mixture to the piping bag. (This can get messy! You can set the bag in a quart container or measuring cup, folding over the end of the bag around the rim for ease.) Pipe the potato mixture onto the prepared parchment, forming about 12 (3- to 4-inch) squiggles or whatever shape you like. (If preparing in advance, these can be brushed with butter and refrigerated for up to 2 days.)

6. Step 6

   Using a pastry brush, lightly brush with melted butter, being careful not to crush your beautiful squiggles (follow the patterned lines!), and bake until slightly golden and lightly crisped at the edges, about 15 minutes. (If you’d like them more golden, brush with a second round of melted butter and broil on high, 3 inches from the broiler, 30 seconds to 1 minute.) 

7. Step 7

   Enjoy hot, while steamy on the inside and just crisp and golden on the outside.