Duchess potatoes
Dry mashed potatoes enriched with butter and egg yolks, piped into rosettes and baked until golden.
Active time35 min
Cooking1 h
Total2 hResting : 30 min
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Ingredients
- 1000 g floury potato
- 55 g salted butter
- 4 large egg
- 1 pinch of ground nutmeg — optional
- 1 pinch of ground black pepper — optional
- 15 g kosher salt
Preparation
Peel and wash the potatoes, then cut into evenly sized chunks. Put in a saucepan suited to their quantity, cover with cold water and add all the salt. Bring to the boil, then cook for about 22 min until very tender. Drain and return to the pan over low heat for about 2 min, stirring to dry them.
1000 g floury potato15 g kosher salt- vegetable peeler
- knife
- chopping board
- saucepan
- sieve
- spatula
Mash the potatoes finely with a hand masher, without an electric blender. Stir in the salted butter while hot. Cool to below 55 °C. Crack the eggs, separate the yolks from the whites and stir only the yolks into the mash. Add the optional pepper and nutmeg, then stir just until smooth.
55 g salted butter4 large egg1 pinch of ground nutmeg — optional1 pinch of ground black pepper — optional- potato masher
- mixing bowl
- spatula
- cooking thermometer
Line a baking sheet with baking paper. Put the mash into a piping bag fitted with a large star nozzle and pipe evenly sized rosettes, leaving space between them. Refrigerate for 20 min to firm up. Meanwhile preheat the oven to 200 °C.
- baking sheet
- baking paper
- piping bag with a large star nozzle
- oven
Bake for about 22 min until the ridges are golden and the centres are hot. Serve straight from the oven.
- oven
- baking sheet
- spatula
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration