Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
duchess potatoes #4

Duchess Potatoes


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)


Instructions

  1. 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.
  2. 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

Keywords: potatoes,