This duchess potato recipe gets a cheesy, peppery upgrade with inspiration from cacio e pepe.
Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals.Duchess potatoes, the elegant mashed potato, egg yolk, and butter mixture, gets a cheesy, spiced boost with the addition of pecorino and fresh black pepper in this upscale take. Using a piping bag with a star tip gives these potatoes their signature flowery look.
Preheat oven to 425°F. Line 2 large baking sheets using parchment paper. Mash potatoes and 2 tablespoons of the butter until smooth. Add pecorino cheese, cream, black pepper, and nutmeg; mash potatoes until incorporated. Let potatoes cool until warm to the touch, 3 to 5 minutes. Stir in egg yolks, 1 at a time, stirring until incorporated.
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