As I have mentioned previously, I have an affinity for almost all things British, hello Downton Abbey especially the Royal family. I’m not even sure why, except they’re obviously a very different kind of celebrity, and not one usually of their choosing, I mean, can you imagine being born (or marry) into a family that everyone in the world knows and you have all of these predestined duties and a crazy awesome family history that’s been documented for a millennia? I don’t know about y’all but being a part of that world seems like a lot of pressure, and having to make sure you behave all the time… No thank you. Also, I pretty much watched all of the specials and the Royal wedding non stop of Prince William and Duchess Kate, and sat there and cried from happiness as if I were a personal friend and guest at the wedding…sometimes I am so lame. Anyways, I’m not saying that these Duchess potatoes are fancy enough for royalty, but I would like to think so hehe. I saw The Pioneer Woman aka Ree Drummond make these, and I was all OMG I have to make those for my cheat day, because, well, delicious potatoes full of heavy cream, eggs and butter that also happen to be super pretty to look at. These are definitely a bit more work than your average mashed potato recipe but sooo worth it because they not only taste awesome but look pretty cool too.
Boil your potatoes until fork tender…
Place them on a baking tray and bake off for a bit to get the moisture out…
Take them out of the oven, place in your mixing bowl to cool a little, and pour some butter…
Add (lots) of salt and pepper to taste and mix, mix, mix…
Load them up in your piping bag (I used a Wilton disposable bag with a 1M tip) and make beautiful potato mountains on your parchment paper…
Put an egg wash on your potatoes (or not, you don’t have to)…
Bake, bake, bake, then voila wonderfully delicious and fancy potatoes (pearls not included)…
- 5 Pounds of Yukon Gold Potatoes, Peeled and Boiled Until Fork Tender.
- 8 Egg Yolks.
- 1 Stick of Butter, Melted.
- Salt and Pepper to Taste.
- 1 Cup of Heavy Cream.
- 1/2 Cup of Heavy Cream.
- 1 Whole Egg.
- Preheat oven to 375 degrees F.
- Peel and boil all of your potatoes until they are fork tender.
- Drain your potatoes, place on a baking sheet and place into the oven for 10-15 minutes or until your potatoes are slightly dry on top.
- Remove your potatoes from the oven and place in your stand mixer with paddle attachment or bowl with hand mixer.
- Let the potatoes cool for a few minutes then add your melted butter.
- Then add your egg yolks, then the cream and mix until all are well incorporated.
- At this point I switched to my whisk attachment to make sure these potatoes were super creamy.
- Liberally add salt and pepper to your taste and mix again.
- Transfer your potatoes to a pastry bag and pipe through a large star tip in a circular and upward motion.
- Whisk your heavy cream and 1 egg together, then lightly brush your piped potatoes with it.
- Bake your potatoes for 25-30 minutes or until golden brown.