Pressure Cooker Duchess Potatoes

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 1/2 cups

Russet Potatoes , peeled, rinsed

24 cups

Water

2 Tbsp

Butter

1/4 cup

Grated Parmesan Cheese

1/2 Tbsp

Ground Black Pepper

1/2 Tbsp

Kosher Salt

1/4 tsp

Ground Coriander

2

Eggs

just the yolks

1/4 cup

Buttermilk

Cooking Instructions

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Step 1

Into a pressure cooker, add Russet Potatoes (4 1/2 cups) and Water (24 cups) . Cook for 20 minutes on the Bean/Chili setting. Drain.

Step 2

Preheat oven to 425 degrees F (218 degrees C).

Step 3

Into the bowl of a stand mixer, add the potatoes. Mix on low, slowly increasing the speed as you add the Butter (2 Tbsp) .

Step 4

Add Grated Parmesan Cheese (1/4 cup) , Ground Black Pepper (1/2 Tbsp) , Kosher Salt (1/2 Tbsp) , and Ground Coriander (1/4 tsp) . Mix until well-combined.

Step 5

Add yolk of the Eggs (2) . Mix to combine.

Step 6

Add Buttermilk (1/4 cup) . Mix well.

Step 7

Transfer mixture to a pastry bag fitted with a Wilton number 2D decorating tip. Pipe small mounds onto a baking tray lined with parchment paper. Spray with oil or brush with butter.

Step 8

Bake for 15-20 minutes, or until golden brown.

Step 9

Sprinkle with additional salt and pepper. Serve and enjoy!