Duchess Potatoes
rec.food.cooking/Dave Jerzycki

Boil 2-3 medium-large russet potatoes in some lightly salted water. Drain (I like to reserve the cooking liquid to use when mashing the potatoes.)

Return the pan to the heat and dry up and remaining moisture. Beat the potatoes until smooth. Add in some butter, 2-4 tbsp. Add 1 egg yolk to the cooled potato mixture. (If your potatoes are too hot, the yolk will start to cook prematurely.) Add some heavy cream or the reserved liquid, or a combination of the two to the potatoes. Whip after each addition of liquid. Use your judgment here. You want a good flavor, but firm enough to hold a shape when dropped from a spoon. Season the mixture with some salt and pepper. I like to grate in a little nutmeg as well. Pack into a pastry bag fitted with a star tip and squeeze individual servings onto a buttered or foil- lined baking sheet.

Bake in a preheated over at 400 degrees in the upper rack until the edges start to brown, about 20 minutes. I sometimes broil these hummers to get a nice brown color. Drizzle with butter and serve.