Ree's Duchess Potatoes | Food Network

Recipes / American Recipes
 20 Dec 2017   
Get the recipe: Duchess Potatoes Recipe courtesy of Ree Drummond Total: 50 min Prep: 20 min Inactive: 5 min Cook: 25 min Yield: 16 servings Level: Easy 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 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! 2011 Ree Drummond, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Watch free FULL EPISODES of Food Network shows: Like Food Network on Facebook: Follow Food Network on Instagram: Follow Food Network on Twitter: Visit Food Network online:


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