Duchess Potatoes
Duchess Potatoes have a soft interior, golden exterior, and are perfect for holidays or special meals.
Foto: Spend With Pennies
Ingredients
- 1½ pounds russet potatoes (or starchy potatoes)
- 3 tablespoons butter (softened)
- ⅛ teaspoon ground nutmeg
- salt and pepper (to taste)
- 2 eggs (whites and yolks separated)
Steps
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Preheat oven to 425°F. Wash the outside of the potatoes and poke the skins all over with a fork. Place in the oven and bake until they are soft inside, about 50-60 minutes or until tender.
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Allow the potatoes to cool and cut in half. Scoop out the middle and place in a bowl. Allow the potatoes to cool slightly.
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Mash the potatoes until very smooth or use a ricer to rice the potatoes. Once smooth, add butter, nutmeg, and salt and pepper to taste. Stir in egg yolks.
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Place the potato mixture into a piping bag with a star tip. Pipe mounds of potatoes about 2 inches wide and 1 ½ inches tall onto a parchment-lined pan. It's okay if the sizes vary a little bit.
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Whisk the egg whites with a fork until they're slightly foamy. Brush the egg whites over piped potatoes very gently and bake 10-15 minutes or until golden.
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Garnish with fresh herbs if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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