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Duchess Potatoes
Duchess Potatoes
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
130 minutes
Turn creamy mashed potatoes into elegant duchess potatoes - piped and baked for crispy golden peaks, perfect as appetizer or side dish.
Ingredients:
  • 2 teaspoons kosher salt, divided
  • 2 pounds Yukon Gold potatoes, peeled and cut into large pieces
  • 0.25 cup butter
  • 2 egg yolks
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground black pepper
  • 1 teaspoon heavy whipping cream
Instructions:
  • Get a piping bag ready with a large open star tip.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and get that baking sheet nice and greased up.
  • Fill a 3-quart pot with 4 inches of water and stir in 1 teaspoon of salt. Add the potatoes and bring to a boil. Simmer on low heat until tender, about 20 to 25 minutes. Drain the potatoes and return them to the pot.
  • Simmer potatoes over low heat until water evaporates, around 3 minutes. Allow to cool for at least 15 minutes.
  • In a food processor, blend potatoes until smooth. Allow to rest for 5 minutes. Then, incorporate butter, egg yolks, remaining salt, nutmeg, and pepper. Mix until just combined and transfer the mixture to a piping bag.
  • Using a piping bag, create 18 beautiful 2-inch potato rosettes on the baking sheet, swirling them in a circular motion and ending with a delicate peak in the center. Chill in the refrigerator until slightly firmer, approximately 25 minutes.
  • Combine the egg and heavy cream in a bowl, then brush the mixture onto the rosettes.
  • Bake until beautifully golden brown, about 35-40 minutes in the preheated oven.

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