Suggested Recipe: Duchess Potatoes

[Rheo]

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

 

Preparation Instructions

 

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!

 

Pioneer Woman

 

Prep Time: 45 Minutes

| Cook Time: 20 Minutes

| Difficulty: Easy | Servings: 16

 

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