Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes to create crispy golden brown peaks. An elegant appetizer or side dish!
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
165 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Step 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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until golden brown, 35 to 40 minutes.
Step 6
Prepare a piping bag with a large open star tip.
Step 7
Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool at least 15 minutes.
Step 8
Mix egg and heavy cream together in a bowl; brush mixture onto rosettes.
Ingredients
1 egg
2 egg yolks
1 teaspoon heavy whipping cream
2 teaspoons kosher salt, divided
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
