I originally made a Duchess Potato recipe exactly as written from an old Martha Stewart Magazine, but I found that it needed more seasoning and that it looked super pretty when piped with a swirl-tip. Thus, I added garlic and thyme to the potatoes and broke out my pastry bag. Not only do these potatoes look like the cutest little things in the world, but they can also be made ahead of time. Prepare through step three, freeze until hard, and then transfer to a Ziploc bag. They can be stored in the freezer up to a week ahead of time, and then brushed with an egg yolk and baked. Their crispy edges and smooth interiors are infused with garlic and thyme, and are the perfect accompaniment to Thanksgiving dinner. 

Controversial opinion alert- Much has been said about how to avoid gummy potatoes. Personally, I have heard that both a food processor and a stand mixer make for gummy mashed potatoes, but my mom has always used a stand mixer for potatoes and it seems a pity to break the tradition now. Feel free to use a ricer or hand masher, but I find the stand mixer to produce silky smooth mashed potatoes, fit for a Duchess.

Duchess Potatoes

Serves: About 12 potato swirls

Adapted from Martha Stewart

Ingredients:

• 2 lbs. Yukon Gold potatoes, peeled and diced
• 4 cloves garlic, peeled and crushed
• 4 tablespoons butter, plus room temperature butter for coating the pan
• 3 egg yolks
• ¼ cup plus 2 teaspoons heavy cream, divided
• ¼ teaspoon freshly grated nutmeg
• ½ teaspoon fresh thyme
• Salt and Pepper

Directions:

1. Preheat the oven to 425 degrees and line a baking sheet with buttered parchment. Fill a large stockpot with water and bring to a boil over high heat. Add potatoes and whole garlic cloves and boil until potatoes are tender, about 20 minutes. 
2. Drain the potatoes in a colander and place in the bowl of a stand mixer. Stir on low to break up the potatoes and garlic, then add butter, 2 egg yolks, ¼ cup heavy cream, nutmeg, thyme, and salt and pepper, to taste. 
3. Transfer potato mixture to a piping bag fitted with a star tip. Pipe small mounds of potatoes like you are piping swirls of icing on a cupcake. (Freeze at this point, if desired.)
4. In a small bowl, whisk 1 egg yolk with 2 teaspoons heavy cream and brush on potatoes. Bake until golden brown, about 20 minutes. Serve with butter and gravy. 

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