Q&A: Sophia Tries Duchess Potatoes & Answering Your Baby/Toddler Feeding Questions

AD This video was sponsored by June’s Journey. Download June’s Journey for free now https://cherrypick.gg/THECOOLEATS-JJ Cooking Duchess Potatoes (great side dish for the Holidays!) while answering your questions about how I fed Sophia as a baby and toddler. We also have a family dinner at the end, and Sophia tries the Duchess Potatoes! DUCHESS POTATOES RECIPE: Ingredients: 2 lbs Russet Potatoes, peeled and cut into quarters 3 large egg yolks 1 whole egg (for egg wash) 2 tbsp unsalted butter (softened) 4 tbsp whole milk 1 large spoonful of sour cream 1 tsp salt ¼ tsp pepper ⅛ tsp nutmeg Steps: 1) Place potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and let simmer, covered, for 15-20 minutes, until soft. 2) Drain the potatoes and place them back in the pot. Mash the potatoes with a potato masher over low heat for 1-2 minutes to dry them out a little bit. 3) Remove from heat and finish mashing until smooth. Allow to cool for 5 minutes. 4) Using a spatula, mix in butter, milk, sour cream, salt, pepper and nutmeg. Then mix in the egg yolks. 5) Line a baking sheet with parchment paper. 6) Fill a pastry bag with the mashed potatoes. Using a large star tip (I suggest using one larger than I used in the video), pipe the mashed potatoes in circles on the parchment paper. 7) Place the piped potatoes in the refrigerator on the baking sheet for about 20 minutes to let them set. 8) Preheat the oven to 400 degrees. 9) Beat one egg with a little water or milk. 10) Once the potatoes are set, remove them from the refrigerator and gently brush on a little bit of the egg wash. 11) Bake on 400 for 25-30 minutes, or until they get golden brown.