Duchess Potatoes recipe

All Recipes Side Dish Potato Side Dish Recipes

Ingredients

2 teaspoons kosher salt, divided
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
¼ cup butter
2 egg yolks
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 egg
1 teaspoon heavy whipping cream

Nutrition Info

165.4 calories
carbohydrate: 20.7 g
cholesterol: 90.6 mg
fat: 7.9 g
fiber: 1.9 g
protein: 3.9 g
saturatedFat: 4.4 g
servingSize: -
sodium: 538.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare a piping bag with large open star tip.

  2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  3. 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.

  4. Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.

  5. Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined, spoon into the piping bag.

  6. Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.

  7. Mix egg and heavy cream together in a bowl, brush mixture onto the rosettes.

  8. Bake in the preheated oven until golden brown, 35 to 40 minutes.

Recipe Yield

8 servings

Recipe Note

Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.

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