Irresistible Crispy French Duchess Potatoes (Printer-Friendly Version)
# What You'll Need:
01 -
2 pounds russet or Yukon gold potatoes, peeled and diced (900g)
02 -
¼ teaspoon freshly grated nutmeg
03 -
3 egg yolks
04 -
2 tablespoons heavy cream
05 -
¼ cup unsalted butter, melted and split into two portions (57g)
06 -
½ teaspoon salt
07 -
¼ teaspoon ground black pepper
08 -
Fresh parsley, finely chopped for decoration
# Method:
01 -
Set your oven to 425°F and put a piece of parchment paper over a baking tray.
02 -
Place the chopped potatoes in a big pot and cover them with cool water. Bring it to a boil and let them cook until soft, about 15–20 minutes. Drain away the water completely.
03 -
Mash the warm potatoes in a large bowl until smooth (or use a ricer for better texture). Pour in 2 tablespoons of melted butter along with the cream, salt, pepper, and nutmeg. Stir thoroughly, then let the mixture cool down a bit. Gradually mix in the egg yolks, one at a time.
04 -
Spoon the potato mix into a piping bag fitted with a big star tip. Squeeze 12 swirled mounds (around 2½ inches across and 2 inches tall) onto the prepared tray, leaving space between each. Lightly brush the tops with the rest of the melted butter.
05 -
Pop the tray into the oven and bake for 20 minutes, or until the edges are golden brown. Sprinkle each with chopped parsley and serve while warm.
# Cook's Tips:
01 -
Let the potato mix cool slightly before stirring in the egg yolks to avoid cooking them.
02 -
If you want consistent sizes, use a guide by tracing circles under the parchment paper (about 2½ inches) and flipping it over before piping.
03 -
To stabilize the shapes, refrigerate the piped mounds for 20 minutes before baking.
04 -
To give them a shinier finish, brush with an egg wash (a beaten egg mixed with 1 teaspoon water) instead of butter.
05 -
Experiment with different toppings like chopped rosemary, fresh chives, or a sprinkle of grated Parmesan cheese.