About
Duchess Potatoes
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Sunnie favorited Duchess Potatoes
24 Feb 16:57
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jesta b. favorited Duchess Potatoes
07 Feb 21:13
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Suzi T. favorited Duchess Potatoes
06 Feb 12:12
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ale_corason favorited Duchess Potatoes
03 Feb 02:55
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Calah L. added Duchess Potatoes to FOOD
31 Jan 14:48
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Kristen S. published her project Duchess Potatoes
15 Sep 18:08
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Step 1
Peel the potatoes and cut in quarters. Place in a large pot and fill with cold water. Bring the water to a boil until a fork easily pokes through the potatoes, about 10-15 minutes. Drain the potatoes and set aside to cool slightly.
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Step 2
Once the potatoes are no longer hot to the touch (you don't want to scramble the yolks) add the egg yolks, butter, cream, salt, pepper and nutmeg. Using a potato masher or electric beater mash the potatoes until smooth. Taste for seasoning and add more salt and pepper if needed. Don't be shy with the salt.
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Step 3
Optional step: For extra smooth potatoes you can work the potatoes though a fine mesh sieve with the back of a wooden spoon (this is how I do it but it is a bit of a chore) or use a potato ricer.
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Step 4
Preheat the oven to 375 degrees. Put the mashed potatoes in a pastry bag fitted with a large star tip. Line 2 baking trays with parchment paper. Pipe the potatoes into 3 inch round circles on the parchment paper.
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Step 5
Whisk the whole egg with a fork and gently brush over the potatoes; you may have some left over.
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Step 6
Bake the potatoes for 25-30 minutes, or until they have started to turn brown along the ridges.
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Step 7
Remove from oven and serve immediately.
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Step 8
Make ahead: To make these ahead prepare them up to step 4 up to one day in advance and store them in your fridge. Remove them from your fridge 15 minutes before you are going to bake them and continue with steps 5, 6 and 7.
