Duchess Potatoes | Constant Cookbook

Name: Duchess Potatoes | Constant Cookbook
Ingredients: 5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender; 8 whole Egg Yolks; 1 stick Butter, Softened; 2 teaspoons Salt, More Or Less To Taste; Plenty Of Black Pepper; 1/4 Teaspoon Nutmeg (more To Taste); 1-1/4 cup Heavy Cream; 1 whole Egg; 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.; Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.; 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.); Bake at 375 until golden brown around the edges. Serve on a pretty platter!; Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!

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Imagine delighting your guests with these heavenly Duchess Potatoes, a luxurious yet simple side dish that will elevate any meal. Picture tender Russet potatoes

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Ingredients

5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
8 whole Egg Yolks
1 stick Butter, Softened
2 teaspoons Salt, More Or Less To Taste
Plenty Of Black Pepper
1/4 Teaspoon Nutmeg (more To Taste)
1-1/4 cup Heavy Cream
1 whole Egg
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.
Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
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.)
Bake at 375 until golden brown around the edges. Serve on a pretty platter!
Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!