Duchess Potatoes

Fine and smooth potato purée, piped into golden rosettes. A thin, crispy crust hides a melting, buttery center with the aroma of nutmeg.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 307
• Protein: 9 g
• Carbs: 33 g
• Fat: 14 g

Ingredients

• 800 g Potato ( peeled )
• 50 g Minimum butter sweet ( in small pieces )
• 3 piece Egg ( yolks only )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 pinch Nutmeg ( grated )

Instructions

1. Cooking the potatoes

   Cook peeled potatoes in salted water until a knife tip sinks in without resistance. Drain and let the steam escape for a few minutes to dry the flesh thoroughly.

2. Making the purée

   Pass the potatoes through a food mill or fine sieve for a smooth texture without lumps. Incorporate cold butter in small pieces until fully absorbed.

3. Binding with yolks

   Add egg yolks, salt, pepper, and nutmeg. Mix vigorously with a spatula: the mixture must be homogeneous, shiny, and pull away from the sides of the bowl.

4. Piping and baking

   Pipe rosettes with a star tip onto a baking sheet. Bake at 200°C until the edges of the rosettes are well colored and crispy.

Chef's tips

• It is crucial to dry the purée well after cooking so the rosettes hold their shape in the oven.
• Do not overwork the purée once the eggs are added to prevent it from becoming elastic.

Storage

Keep for 2 days in the fridge. Reheat in the oven to restore the crispiness.