Duchess Potatoes
Imagine delighting your guests with these heavenly Duchess Potatoes, a luxurious yet simple side dish that will elevate any meal. Picture tender Russet potatoes, boiled to perfection, then transformed into a velvety mixture combined with egg yolks, butter, and a medley of seasonings. Piped into elegant swirls and brushed with a luscious egg wash, these delectable creations are baked to a golden brown finish. Serve these delightful Duchess Potatoes on a beautiful platter and bask in the admiration of your dining companions. Whether enjoyed during a festive gathering or savored as an indulgent weeknight treat, these charming potato delights are guaranteed to impress.
— Constant Cookbook
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
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!
Cook Time
20M
Prep Time
PT45M
Yield
16
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