DUCHESS POTATOES MAKE AHEAD RECIPES

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DUCHESS POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK



Duchess Potatoes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 16 servings

Number Of Ingredients 8

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
Salt and freshly ground black pepper 
Nutmeg
1 1/4 cup heavy cream
1 whole egg

Steps:

  • 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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