I can’t get over how gorgeous these duchess potatoes are. Just look at them!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Christmas dinner is the perfect time to make duchess potatoes if you’re going to make duchess potatoes, because they’re fancy and frilly and lovely while still having the yummy comfort-food factor of the mashed ones. Third, they go swimmingly with roast beef. And fourth, they’re chock full of egg yolks, which…well, there’s nothing more to say.”
Oh, I’ll be making these potatoes for the holiday spread this year, for sure!
Ingredients
5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
8 whole Eggland’s Best Egg Yolks
1 stick Land O Lakes Butter, Softened
2 teaspoons Morton Salt, More Or Less To Taste
Plenty Of Black Pepper
1/4 Teaspoon McCormick Nutmeg (more To Taste)
1-1/4 cup Great Value Heavy Cream
1 whole Egg
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!
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Quick Tip: These potatoes make a wonderful side for any dinner party or get-together.
Thank you to Food Network for this great recipe.
