Duchess Potatoes (Ree Drummond) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Ingredients:
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 |
nutmeg |
1 1/4 cup heavy cream |
1 whole egg |
Directions:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
2. Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
3. Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
4. 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.
5. Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
6. 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.)
7. Bake until golden brown around the edges. Serve on a pretty platter!
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