Name: Duchess Potatoes
Cuisine: American
Ingredients: 2½ lb. russet potatoes (about 4); 4 tbsp. unsalted butter (softened); 2 egg yolks (plus 1 egg mixed with 1 tsp. heavy cream, lightly beaten); ? tsp. freshly grated nutmeg; Kosher salt and freshly ground black pepper (to taste)

Ingredients

Units Scale

2 1/2 lb. russet potatoes (about 4)
4 tbsp. unsalted butter (softened)
2 egg yolks (plus 1 egg mixed with 1 tsp. heavy cream, lightly beaten)
? tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1½ hours; let cool, then peel and pass through a food mill or ricer.
Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a ¾” star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2½” cones about 2″ high. Brush with egg mixture; bake until golden brown, 40–45 minutes.

Category: Side Dish
Cuisine: American