Pretty Duchess Potatoes

Name: Pretty Duchess Potatoes
Ingredients: 2 pounds russet potatoes, peeled and quartered; 3 large egg yolks; 3 tablespoons fat-free milk; 2 tablespoons butter; 1 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 large egg, lightly beaten

8 ingredients

4 steps

Ingredients

2 pounds russet potatoes, peeled and quartered
3 large egg yolks
3 tablespoons fat-free milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten

Directions

1

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain. Over very low heat, stir potatoes 1-2 minutes or until steam has evaporated. Remove from heat.
2

Preheat oven to 400°. Press potatoes through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.
3

Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into six mounds on a parchment paper-lined
4

. Brush with beaten egg. Bake 20-25 minutes or until golden brown.