Duchess Potatoes
- 5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
- 8 whole Egg Yolks
- 1 stick Butter, Softened
- 2 teaspoons Salt, More Or Less To Taste
- Plenty Of Black Pepper
- 1/4 Teaspoon Nutmeg (more To Taste)
- 1-1/4 cup Heavy Cream
- 1 whole Egg
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Russet potatoes (5 pounds)
- Cooking & Baking
- Black pepper (1 Plenty)
- Nutmeg (1/4 Teaspoon)
- Salt (2 teaspoons)
- Dairy
- Butter (1 stick)
- Heavy cream (1 1/4 cup)
- Refrigerated
- Egg, whole (1)
- Egg yolks, whole (8)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published December 21, 2011 (1 year ago).
319 people saved this recipe.
