Duchess Potatoes

Ingredients

• Russet potato

  raw, with skin

  2.27kg

• Egg yolk

  raw

  800g

• Butter

  unsalted

  1 stick or 113g

• Salt

  table

  2 tsp or 12g

• Black pepper

  ground

  1 dash or 0.1g

• Nutmeg

  ground

  ¼ tsp or 0.6g

• Heavy whipping cream

  125g

• Egg

  whole

  1 medium or 44g

Directions

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. 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. Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
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. Bake at 375 until golden brown around the edges. Serve on a pretty platter!
6. Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!
7. Recipe by: Ree Drummond (source: https://www.thepioneerwoman.com/food-cooking/recipes/a10444/duchess-potatoes/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly)