Ingredients
Scale
For the Duchess Potatoes:
- 2 pounds Russet or Yukon Gold potatoes, peeled and quartered
- 4 tablespoons unsalted butter, melted
- 3 large egg yolks
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper (or black pepper, if preferred)
Optional Additions for Extra Flavor:
- 1/2 teaspoon truffle oil
- 1 tablespoon chopped fresh chives or parsley
Instructions
Step 1: Prepare the Potatoes
- Peel and quarter the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the pot to a boil and cook the potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
Step 2: Mash the Potatoes
- Use a potato ricer or food mill to mash the potatoes until smooth and lump-free. This step ensures a velvety texture.
- Add the melted butter, egg yolks, heavy cream, salt, and pepper to the mashed potatoes. Mix well until fully combined.
Step 3: Pipe the Rosettes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer the potato mixture into a piping bag fitted with a large star tip (size 6B or 8B).
- Pipe the potatoes onto the prepared baking sheet in swirled rosettes, about 2-3 inches wide.
Step 4: Bake the Potatoes
- Bake the rosettes for 20-25 minutes, or until golden brown and slightly crispy on the edges.
- Remove from the oven and let cool for a few minutes before serving.
