Crispy Duchess Potatoes (Print Version)
# Ingredients:
01 -
3 egg yolks
02 -
2 tablespoons heavy cream
03 -
Chopped fresh parsley to sprinkle on top
04 -
2 pounds of potatoes, such as Yukon gold or russet, peeled and chopped (900g)
05 -
¼ teaspoon nutmeg, freshly grated
06 -
¼ teaspoon black pepper, ground
07 -
1 teaspoon salt
08 -
¼ cup of unsalted butter, melted (split into two parts) (57g)
# Instructions:
01 -
Set your oven to 425°F and cover a baking tray with parchment paper.
02 -
Place the peeled potatoes in a big pot and fill with cold water. Bring to a boil and cook them until a fork slides in easily, around 15-20 minutes. Drain off all the water.
03 -
Push the cooked potatoes through a ricer into a bowl (or mash until completely lump-free). Mix in the cream, 2 tablespoons of the melted butter, nutmeg, salt, and pepper until smooth. Let it cool a little, then mix in the egg yolks, one at a time.
04 -
Spoon the potato mixture into a piping bag with a large star nozzle. Pipe out 12 spiraled mounds onto the prepared tray (each should be about 2½ inches wide and 2 inches high). Give the tops a coat of the leftover melted butter.
05 -
Bake for 20 minutes, or until the edges start to brown. Sprinkle with parsley and enjoy warm.
# Notes:
01 -
Let the potatoes cool a bit before adding the egg yolks to avoid cooking them.
02 -
For consistent sizing, trace 2½-inch circles on your parchment paper (flip the paper so pencil marks don't touch the food).
03 -
Refrigerate the piped mounds for 20 minutes before baking to keep their pretty shape.
04 -
If you want a richer golden color, brush with a mixture of a beaten egg and 1 teaspoon of water instead of butter.
05 -
Switch things up by adding some freshly chopped chives, grated Parmesan, or rosemary as garnish.