GREEK -STYLE LEMON & THYME DUCHESS POTATOES
Yield:
8
Ingredients
- 2 and ½ Russet (baking) potatoes, peeled and cubed
- 6 egg yolks at room temperature
- 6 tablespoons butter, melted
- ¼ cup sour cream
- 1 teaspoon salt, or to taste
- 1 tablespoon thyme leaves
- Zest and juice of a lemon
Optional:
- white pepper, to taste, grated cheese such as Gruyere, Parmesan, Swiss, or Cheddar
Instructions
- Preheat oven to 425 °F, 220 °C.
- Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until very soft.
- Drain the potatoes and either pass them through a food mill, a ricer, or mash them until smooth.
- Add melted butter, sour cream, and salt, lemon zest, and juice. Taste it and adjust the seasoning. Mix in the egg yolks and thyme.
- Transfer the mixture into a pastry bag fitted with a large star tip or use a spoon and a fork.
- Pipe mounds onto a baking tray lined with parchment paper.
- Bake for 20 minutes.
- Make ahead tips:
- Pipe portions onto a baking sheet and store in the refrigerator until ready to bake that same day or transfer to the freezer until firm. Store in freezer bags up to 3 days.
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