Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes to create crispy golden brown peaks. This recipe makes 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
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 2
Bake in the preheated oven until golden brown, 35 to 40 minutes.
Step 3
Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
Step 4
Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
Step 5
Preheat the oven to 400 degrees F (200 degrees C). Fit a piping bag with a coupler and large open star tip. Grease a baking sheet.
Step 6
Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add butter, egg yolks, 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 with a circular motion onto the prepared baking sheet into eighteen 2-inch rosettes; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
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
