Duchess Potatoes (Pioneer)
- Duchess Potatoes
- 2011 Ree Drummond
- Prep Time:20 minInactive Prep Time:5 minCook Time:25 min
- 16 servings
- 5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
- 8 egg yolks
- 1 stick butter, softened
- Salt and freshly ground black pepper
- 1 1/4 cup heavy cream
- 1 whole egg
Preheat the oven to 375 degrees F. 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.
Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
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.
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.)
Bake until golden brown around the edges. Serve on a pretty platter!