Duchess Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Russet potatoes

• Refrigerated

  • 1 Egg, whole
  • 3 Egg yolks, large

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 5 tbsp Butter
  • 1/4 cup Heavy cream
  • 1 tbsp Milk

Found on homemadeinterest.com

Description

Ingredients

• 2 lbs Russet potatoes (weigh) bag
• 3 large Egg yolks, room temperature
• 5 Tbsps Butter, room temperature
• ¼ c Heavy cream, room temperature
• 1 tsp Salt, plus more to taste
• ¼ tsp Pepper
• ¼ tsp Nutmeg
• 1 whole Egg
• 1 Tbsp Milk

Directions

• Preheat oven to 400°F.
• In a large pot boil the peeled potatoes. Once they are fork tender drain the water off and put them back in the pot to cook over low heat for 3 minutes (this will help dry them out).
• Mash the potatoes until they are smooth.
• Let the potatoes cool for 5 minutes then add the butter, salt, pepper, nutmeg, and cream.
• Mix thoroughly and add more salt if needed.
• Fold egg yolks into the mixture until they are combined. Do not over mix.
• Add potato mixture to a large piping bag with a large star tip and pipe the potatoes onto parchment paper or a silpat mat, on a baking sheet.
• Note: If you are making these ahead of time you can put them in the refrigerator and let them sit until you are ready to bake. Giving them at least 30 minutes in the refrigerator will help with the next step.
• Mix whole egg with milk and gently brush egg wash over potatoes. Becareful not to use too much eggwash, you do not want it to drip down the sides and pool around the potatoes.
• Bake for 15-20 minutes, or until edges of potatoes are golden brown.