Duchess Potatoes

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I would not recommend this recipe. I used less eggs than the recipe called for and they still tasted eggy! Although they look nice, I was dissapointed in this recipe.

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Served with prime rib (Ree's recipe and Trisha Yearwoods asparagus bundles for Christmas Eve dinner. It was a success! Delicious change of pace for potatos. Thanks Ree and Trisha.

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Very Disappointed. The mashed potato was great before putting the eggs in. It changed the consistancy and it was kind of rubbery. I would of preferred a twice baked put in a pastry bag. The egg killed it for me and my family.

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It looks wonderful! Great presentation.... I followed the recipe exactly. However, there is definitely an "eggy" taste. I'm going to hopefully salvage this by brushing with melted butter and popping it back in the oven. If not, it is still good! Just a little too much egg for my taste.

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Fantastic. Simple and easy to make, delicious, and everyone loved it!

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They tasted good but my flattened out when in the oven. Wound up looking like a potato cookie. I thought I followed the recipe perfectly. Anyone else have this problem or know what I might have done wrong? My review is a combination of the taste, which I liked, and the final look of it, which I did not.

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These were yucky. They tasted like eggs.

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Great special recipe for a holiday presentation! I used the potato ricer and I had a very large star tip :-

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I made these for our Christmas Eve dinner this year in exchange for our traditional au gratin potatoes. They came out BEAUTIFUL, but they were definitely undersalted (which was my fault. I am paranoid about salmonella and didn't think of tasting and salting until after the raw egg was added, so I made my husband do it instead. Needed much more salt than we put in!! Also, I bought a potato ricer specifically for this recipe - it did not work at all and I ended up just using my handheld stick whisker which worked just fine.Overall good recipe, but not sure it was as good as my au gratin recipe.

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I made these for Christmas dinner; These were very tasty but without a rice miller as suggested it was super hard work and my hands locked up from all the hard work. I am not sure that all the extra work was worth the result. The actual recipe is very good; after all it has heavy cream and butter in it alongside with egg yolk all that fat is bound to be amazingly good. I am going to try again once I get the miller.