French Duchess Potatoes
Enriched mashed potatoes that are piped into decorative shapes, and then baked until golden.
Servings: 4
Equipment
- A large piping bag outfitted with a large star tip
Ingredients
- 1 1/2 to 2 lbs. 'Yukon Gold' potatoes, peeled and roughly diced
- 1/2 teaspoon kosher salt (for boiling the potatoes)
- 3 tablespoons butter (salted or unsalted), at room temperature
- Grinds of black pepper
- 1/4 teaspoon ground nutmeg
- 3 yolks from large eggs, at room temperature
Instructions
- Put the potatoes into a large pot, and add enough cold water to cover the potatoes by 2 inches. Bring to a boil over high heat, and then add the 1/2 teaspoon salt. Then then lower the heat, and let the potatoes simmer until fork tender -- about 20 minutes. Drain the potatoes in a colander, and then return them to the pot.
- Over low heat, gently stir the potatoes for about 1 minute to allow moisture to evaporate. Then mash the potatoes to a smooth puree. Off heat, stir in the butter. When the butter is well incorporated, stir in the seasonings. Taste carefully -- you might like to add more salt. Let the mixture cool until warm, not hot. Then stir in the egg yolks until they are well incorporated.
- If you are planning to bake right away, preheat the oven to 400°F.
- Transfer the potato mixture to a large piping bag that is outfitted with a large star tip. Also, line a baking sheet with parchment paper. Pipe the potatoes into decorative swirls or some other shape, roughly 2 inches in diameter.
- MAKE AHEAD NOTE: At this point, the Duchess Potatoes can be frozen for weeks or even months. Freeze them directly on the baking sheet. When they are solidly frozen, transfer them to an air-tight container. Arrange the potatoes on a baking sheet when you are ready to bake. Do not thaw the potatoes prior to baking.
- Bake in the preheated oven until the swirls turn golden brown -- usually 20-25 minutes. Serve hot or warm.