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Pretty Duchess Potatoes

 Pretty Duchess Potatoes
Great comfort-food flavor—and in such an attractive package! —Healthy Cooking Test Kitchen
6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 2 pounds russet potatoes, peeled and quartered
  • 3 egg yolks
  • 3 tablespoons fat-free milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 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 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 six mounds on a parchment paper-lined
  • baking sheet. Brush with beaten egg. Bake 20-25 minutes or until
  • golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving equals 158 calories, 7 g fat (3 g saturated fat), 134 mg cholesterol, 437 mg sodium,

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Pretty Duchess Potatoes (continued)

Nutritional Facts: 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.