Roast Beef with Duchess Potatoes

Start by boiling the potatoes in salted water. Use enough water to cover the potatoes. Cook until fork tender, about 20 minutes.

Drain the potatoes when done cooking. Use a potato ricer and rice the potatoes back into the pot. Add butter, cream, nutmeg, salt and pepper. Mash together. When combined, add the egg yolks. Your potatoes should be smooth.

Preheat the oven to 425 F.

Transfer your potato mixture to a piping bag and pipe on to a baking dish. I put these back into the refrigerator for a little bit to firm up. I'm not sure if that was right or not, but it worked.

When ready to bake, brush your piped potatoes with melted butter and pop into the oven for about 20 minutes. Bake until the tops get browned. Serve immediately.

For the best roast beef recipe, check out this blog post: Beef Tenderloin

I used a different cut for this meal and I wish I hadn't.

Do make these potatoes. This recipe is adapted from simplyrecipes.com

Duchess Potatoes

Ingredients:

• 2 lbs potatoes, peeled, in chunks

• salt to taste

• 1/4 c. heavy ccream

• 4 T butter

• 1/4 t nutmeg

• 1/2 t ground pepper

• 3 large egg yolks

Not much of a story...

Not much to write here. This was course three in our Papal Conclave Menu.

Check out the simplyrecipe.com version of this - I found it to be very helpful. When I make these again, I think I might opt to put them in a casserole dish and serve that way. The piping was a mess but the taste was delicious.