Duchess Potatoes
Ingredients
- 800 gPotato (peeled)
- 50 gUnsalted butter (in small pieces)
- 3 pcEgg (yolks only)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 pinchNutmeg (grated)
Method
Fine and smooth potato purée, piped into golden rosettes. A thin, crispy crust hides a melting, buttery center with the aroma of nutmeg.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in the oven to restore the crispiness.
