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Pretty Duchess Potatoes

Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen
  • Total Time
    Prep: 35 min. Bake: 20 min.
  • Makes
    6 servings

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

  • 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.
  • 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.
  • Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 6 mounds on a parchment-lined baking sheet. Brush with beaten egg. Bake 20-25 minutes or until golden brown.
Nutrition Facts
1 serving: 158 calories, 7g fat (3g saturated fat), 134mg cholesterol, 437mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic exchanges: 1-1/2 fat, 1 starch.
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