Duchess Potatoes

1. 1

   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.

2. 2

   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.

3. 3

   Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.

4. 4

   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.)

5. 5

   Bake at 375 until golden brown around the edges. Serve on a pretty platter!

6. 6

   Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!

* Per serving · 4 servings · Values may vary.

No additional tips available.