Ree Drummond has done it again! The Pioneer Woman’s Duchess Potatoes are not only tasty, but really pretty to look at, too! They’re perfect for serving up at your next dinner party and are sure to be a hit!
The Pioneer Woman’s Duchess Potato Recipe:
- 5 lbs russet potatoes, peeled, diced and boiled
- 8 egg yolks
- 1 stick of butter
- Salt and pepper
- 1 1/4 cup heavy cream
- 1 whole egg
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Lay the boiled potatoes on another baking sheet and place into the oven until slightly dried on the surface, about 10-15 minutes. Remove the potatoes from the oven and put them in a food processor to make them smooth and creamy, then allow to cool in a bowl for about 5 minutes.
Add the egg yolks, butter, a couple of pinches of salt, a pinch of pepper, a pinch of nutmeg and 3/4 cup cream to the bowl with the potatoes. Stir with a rubber spatula to combine, and taste to make sure the potatoes have been adequately salted.
Transfer the potatoes 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 and 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 and enjoy!