Creamy mashed potatoes are piped into rosettes then baked into duchess potatoes to create crispy golden brown peaks. They make an elegant 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
Bake in the preheated oven until golden brown, 35 to 40 minutes.
Step 4
Fit a piping bag with a coupler and large open star tip.
Step 5
Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
Step 6
Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add egg yolks, butter, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.
Step 7
Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
Step 8
Beat 1 egg and heavy cream together in a bowl; brush 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