Duchess Potatoes

Natalia Weber

Ready to make easily the prettiest and most delicious potato you've ever had? Decadent duchess potatoes are a simple way to bring the WOW factor to your table. Perfect for a Bridgerton themed dinner party!

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
Salt and freshly ground black pepper
4 medium garlic cloves
1 1/4 cup heavy cream
1 whole egg

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 allow to cool to the touch.

Next, process through a food processor or high power blender until smooth. Allow to cool in a bowl for about 5 minutes.

Add the egg yolk, butter, garlic, 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 for 25 minutes or until golden brown around the edges. Serve on a pretty platter!

*Helpful Hit:
If you don't have a proper piping back you can use a resealable plastic bag! The ones you pack sandwiches or snacks into are perfect. Simply add the potatoes to the bag, seal, and push all potatoes into one corner. Use a scissor to cut off the bottom corner of the bag on one side. Start by cutting the smallest bit of the corner first and do a test. If you need to cut more do so to achieve the proper look for a Duchess Potato. Now you're ready to swirl your way to tasty-town!

Recipe adapted from Ree Drummond