Duchess Potatoes
Classic French pommes duchesse - piped mashed potatoes enriched with butter, cream, Parmesan and egg yolks, then baked until golden.
Ingredients
| 1134 g | potatoes (Yukon or Russet) | |
| 56 g | unsalted butter (divided) | |
| 80 g | heavy cream | |
| 1/4 tsp | 1.3 ml | nutmeg |
| — | salt and pepper to taste | |
| 33 g | Parmesan | |
| 4 | large egg yolks |
Instructions
- Peel the potatoes, removing any spoiled parts, bruises and discolouration.
- Cut into big even-sized chunks, placing them in water as you peel to prevent discolouration. Wash and rinse until the water runs clear.
- Place the potatoes in a large pot with 1-2 tsp salt and enough water to cover. Bring to a boil and cook until fork-tender.
- Drain, then reheat the drained potatoes on low heat for about a minute to remove moisture.
- Transfer to a large bowl and add the butter, heavy cream, nutmeg, Parmesan, black pepper and salt to taste.
- Mash until all the ingredients are fully incorporated. Add the egg yolks and continue mashing until combined - do not over-pound or they will turn gluey.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Transfer the mash to a pastry bag fitted with a large star tip and pipe onto the sheet in a circular/upward spiral about 2 inches tall, leaving room around each mound. Repeat until used up.
- Brush with butter and bake for 20-25 minutes, until golden brown. Remove and serve immediately.