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Duchess Potatoes

Duchess Potatoes
Prep Time
20 min
Cook Time
25 min
Yields
16 servings

2011 Ree Drummond, All Rights Reserved.

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ingredients

5
lb(s) Russet potatoes, peeled, diced and boiled until fork tender
8
egg yolks
1
stick butter, softened
salt and freshly ground black pepper
nutmeg
1 ¼
cup heavy cream
1
whole egg
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directions

Step 1

Preheat the oven to 375ºF. Line a baking sheet with parchment or a silicon baking mat. Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.

Step 2

Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.

Step 3

Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.

Step 4

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet. Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

Step 5

Bake until golden brown around the edges. Serve on a pretty platter!

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