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Duchess Potatoes (Pioneer)


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  • Level:
  • Duchess Potatoes
  • 2011 Ree Drummond
  • Prep Time:20 minInactive Prep Time:5 minCook Time:25 min
  • Easy
  • Serves:
  • 16 servings
  • Ingredients
  • 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
  • Nutmeg
  • 1 1/4 cup heavy cream
  • 1 whole egg


Servings 16


Step 1

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!


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