Duchess Potato Casserole
Pommes duchesse is a classic French preparation of piped individual mounds of egg-enriched mashed potatoes. They can be made in advance, they look festive, and they taste great with a variety of entrées; however, they are rather fussy to prepare. To make this dish easier to pull off, we skipped the piping and baked the mashed potatoes in a baking dish. Our mashed potatoes, made from buttery Yukon Golds, are enhanced with butter, egg yolks, half-and-half, and nutmeg. To give the casserole a crisp, golden brown, attractive finish, we coated the top with a mixture of butter and egg whites and then scored the surface with a paring knife before baking.
How to Improve Mashed Potatoes
Mashed potatoes are one of the most beloved Thanksgiving side dishes, and also one the trickiest to get right—they often wind up with a gluey texture or are only lukewarm at serving time. Our tips cover everything from boiling and mashing the potatoes, to making sure the spuds are warm when they hit the table, to the best method for saving leftovers.