DUCHESS POTATOES

DUCHESS POTATOES

SERVINGS

12  Servings

TOTAL TIME

PREP TIME

40 Minutes

CALORIES

135 Kcal

1 Hr 10 Min

KEY INGREDIENTS

- Yukon Gold Potatoes - Butter - Milk - Egg Yolks - Egg - Nutmeg - Thyme

Preheat oven to 375°.  Peel and quarter potatoes.  Add potatoes to large pot, cover with water, add a pinch of salt, and bring to a boil.  Once boiling, reduce to a simmer and cook for 10-12 minutes.

COOK POTATOES

Drain potatoes and rinse under cold running water.  Rice potatoes into a large bowl. Add melted butter, milk, salt, pepper, garlic powder, and nutmeg. Mix until well combined.

RICE POTATOES

Whisk egg yolks and egg, then add to the mashed potatoes. Stir until well mixed.  Using a pastry bag fitted with a star tip, pipe the potatoes onto a large baking sheet lined with parchment paper.

PIPE POTATOES

Lightly brush with remaining butter and bake for 25-30 minutes.  Serve with thyme leaves or chopped fresh parsley. Enjoy!

SERVE

To Store: Arrange in a single layer in an airtight container and refrigerate for up to 3-5 days. To Freeze: Pre-freeze in a single layer on a baking sheet. Transfer to a freezer safe container and freeze for up to 3 months. 

NOTES

FOLLOW FOR MORE NOURISHING MEALS