Duchess Potatoes with Garlicky Aleppo Pepper Oil INGREDIENTS 3 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces, cooked in heavily salted water until tender but still al dente (about ten minutes), and then cooled 1/3 cup heavy cream 1/2 tsp nutmeg 1/4 cup sifted all-purpose flour 4 tbsp melted butter, salted 2 egg yolks 1 1/2 tsp kosher salt *chopped chives-garnish *3 tbsp ghee-garnish *1 tbsp Garlicky Aleppo pepper oil-garnish — — Preheat oven to 450F. Using a ricer or food mill, pass cooled potatoes into bowl. Stir in heavy cream, nutmeg, flour, melted butter, and egg yolks. Be sure not to over mix, just stir until everything is incorporated. Add salt, and then transfer potato mixture to pastry bag fitted with the tip of your choosing. Lightly grease your baking dish with butter, and carefully pipe swirls of potato mixture into your baking dish. Don’t worry if it’s not perfect, this is meant to be fun! Place the piped potatoes baking dish in the freezer for 10-15 minut...