Duchess Potatoes
Description
Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes to create crispy golden brown peaks. This recipe makes an elegant side dish.
Ingredients
•
2 teaspoons kosher salt, divided
•
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
•
1/4 cup butter
•
2 egg yolks
•
1/4 teaspoon ground nutmeg
•
1/4 teaspoon ground black pepper
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1 egg
•
1 teaspoon heavy whipping cream
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Fit a piping bag with a coupler and large open star tip. Grease a baking sheet.
2
Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
3
Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
4
Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.
5
Pipe potato mixture with a circular motion onto the prepared baking sheet into eighteen 2-inch rosettes; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
6
Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
7
Bake in the preheated oven until golden brown, 35 to 40 minutes.