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Duchess Potatoes

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Rate this recipe 4.6/5 (21 Votes)

Ingredients

  • 5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
  • 8 whole Egg Yolks
  • 1 stick Butter, Softened
  • 2 teaspoons Salt, More Or Less To Taste
  • Plenty Of Black Pepper
  • 1/4 Teaspoon Nutmeg (more To Taste)
  • 1-1/4 cup Heavy Cream
  • 1 whole Egg

Details

Servings 8
Preparation time 45mins
Cooking time 65mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.
Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of 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.
Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
Bake at 375 until golden brown around the edges. Serve on a pretty platter!
Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!

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