Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3esUtOvTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Duchess PotatoesRecipe courtesy of Ree DrummondTotal: 50 minPrep: 20 minInactive: 5 minCook: 25 minYield: 16 servingsLevel: EasyIngredients5 pounds russet potatoes, peeled and diced, and boiled until fork-tender8 egg yolks1 stick butter, softenedSalt and freshly ground black pepper Nutmeg1 1/4 cup heavy cream1 whole eggDirectionsPreheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat. Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes. 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 the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber 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 onto the prepared baking sheet. Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.) Bake until golden brown around the edges. Serve on a pretty platter!2011 Ree Drummond, All Rights Reservedhttps://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #DuchessPotatoesHow to Make Ree's Duchess Potatoes | The Pioneer Woman | Food Networkhttps://youtu.be/YiJ68xf16Ds
