It’s that time of year again. When I’m going through the holiday dinner menu and trying to figure out how to make everyone’s favorite dishes, while still trying to switch things up enough for me. There are so many beloved recipes that it’s difficult to change them and still make everyone happy. So, I set out on this task while also looking for easy things to make. Lots of people make Christmas dinner difficult but I have other dinners I can do that with, Christmas is about trying to hang out with the kids and family as much as possible.

I found a few different potato recipes and I believe we have settled on these for our dinner. Either way, I wanted to share these with you because they are so elegant and will turn your regular mashed potatoes into more than just a side dish! These Duchess Potatoes are very rich, yes you have to add all of those egg yolks! I used golden potatoes so I had a more creamier flavor which was divine. The wonderful thing about these potatoes is they can be made in advance. Just pipe them the day or night before and put them in the refrigerator. When you are ready to bake, just brush the egg wash on and pop them in the oven. All of your real dirty work will be over by the time guests arrive!

*If you decide not to make these in advance, I still advise chilling the piped potatoes before applying the egg wash as it’s easier to do so.

Duchess Potatoes

Ingredients

• 5 lbs Russet Potatoes, peeled and boiled until fork tender
• 8 whole egg yolks
• 8 Tbsp unsalted butter, softened
• 2 tsp salt, more or less to taste
• Black pepper to taste
• 1/4 tsp nutmeg
• 1 1/4 cup heavy cream
• 1 whole egg

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Pre-heat oven to 375 F. Lay boiled potatoes on a baking sheet and place into the oven for 10 to 15 minutes, or until slightly dried on the surface.

Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yoks, butter, salt, pepper, nutmeg, and 3/4 cup cream. Stir with a spatula to combine. Taste and make sure the potatoes have been adequately salted.

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.

Mae an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with the egg wash. This part is easier if you chill the piped potatoes for half an hour or so beforehand.)

Bake at 375 until golden brown around the edges, about 15 to 20 minutes.

Source: The Pioneer Woman