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Duchess potatoes
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Creamy mashed potatoes elegantly sculpted into rosette shapes.
Ingredients:
  • 750g Sebago (brushed) potatoes, peeled, coarsely chopped (see note)
  • 40.00 gm butter, melted
  • 2 egg yolks
  • Pinch of white pepper
  • Melted butter, extra, to grease
  • 2 egg yolks, extra
  • 20.00 gm water
  • Fresh curly parsley, to serve
  • Salt, to season
Instructions:
  • In a saucepan, cocoon the potato under a blanket of cold water. Crank up the heat and bring it to a lively boil. Let it dance for 10 minutes until it reaches peak tenderness.
  • After draining, return the ingredients to the pan and cook over high heat while shaking for 1 minute or until all the moisture is gone.
  • Mash the potato until smooth using a potato masher. Push the potato through a fine sieve into a bowl using the back of a spoon or a mouli. Add butter and egg yolks, then season with salt and white pepper to taste.
  • Preheat the oven to 200°C. Lightly grease a baking tray by brushing it with extra butter and then line it with non-stick baking paper.
  • Transfer the potato mixture into a piping bag with a 1.5cm fluted nozzle. Pipe out 16 rosettes onto the tray.
  • In a bowl, mix the additional egg yolks and water. Brush over the potato rosettes. Bake in the oven until lightly browned, for about 20 minutes. Serve on a platter and garnish with a sprig of parsley.

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