Duchess potatoes
Preppy Kitchen · ♥ 4.5K likes · 157.5K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb potatoes
Set the oven to 425 and line a baking sheet with parchment paper.
Peel the potatoes and chop them to a uniform size, aiming for roughly three quarter inch cubes; piece size only changes the cooking time.
Transfer to a large pot and cover with an inch or two of cold water, never hot, so the potato cooks through evenly.
- salt (optional)
Place over high heat, add a pinch of salt and boil on high 15 to 20 minutes until very tender.
Drain well in a colander; if the potatoes are still wet, return them to the pot over low heat for one minute to drive off the moisture.
Pass the potatoes through a fine mesh sieve in batches with a wooden spoon, cleaning the outside of the sieve with a spatula; or mash well or use a ricer.
- 2 tbsp melted butter
- 2 tbsp cream
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp nutmeg
Add two tablespoons of melted butter, two tablespoons of warm cream, a teaspoon of salt, a quarter teaspoon of black pepper and a quarter teaspoon of grated nutmeg, and fold together with a spatula.
- 3 whole egg yolks
Let the mixture cool to close to room temperature, then add the egg yolks one at a time, mixing well between each.
Anchor the parchment with a dollop of the mixture, then pipe 12 mounds two inches high and two and a half inches wide.
- 2 tbsp melted butter
Brush the tops gently with two tablespoons of melted butter for richness, shine and browning.