Duchess Potatoes (Pioneer)

Duchess Potatoes (Pioneer)
Duchess Potatoes (Pioneer)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Duchess Potatoes

  • 2011

    Ree Drummond

  • Prep Time:20 minInactive Prep Time:5 minCook Time:25 min

  • Level:

  • 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

Directions

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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