Crispy Duchess Potatoes (Print Version)
# Ingredients:
01 -
900 grams (2 lbs) of peeled and chopped russet or Yukon gold potatoes
02 -
57 grams (¼ cup) of unsalted butter, melted (split into two parts)
03 -
Two tablespoons of heavy whipping cream
04 -
One teaspoon of salt
05 -
A quarter teaspoon of ground black pepper
06 -
A small pinch of freshly grated nutmeg (about ¼ teaspoon)
07 -
3 egg yolks
08 -
Fresh parsley, chopped, for sprinkling on top
# Instructions:
01 -
Turn on your oven to 425°F. Get a baking tray ready by covering it with parchment paper.
02 -
Put the peeled and diced potatoes in a big pot. Cover them with cool water, bring to a boil, and cook until soft and easy to pierce with a fork (about 15–20 minutes). Drain well afterward.
03 -
Mash or rice the potatoes into a bowl so they’re smooth. Add in half the melted butter, cream, salt, pepper, and nutmeg. Mix until combined. Let it cool a bit, then add the egg yolks one at a time, stirring after each.
04 -
Scoop the potato mixture into a piping bag fitted with a big star tip. Pipe 12 swirls about 2½ inches wide and 2 inches tall onto the lined tray, leaving space in between. Brush the tops with the remaining butter.
05 -
Put the tray in the oven and bake for 20 minutes, or until the edges are golden and crisp. Sprinkle with parsley and serve while warm.
# Notes:
01 -
Let the potatoes cool down to avoid scrambling the egg yolks when you mix them.
02 -
To keep the shapes consistent, outline 2½-inch circles on parchment paper, then flip it before piping.
03 -
Pop the piped potatoes in the fridge for 20 minutes so they firm up before baking.
04 -
For a shinier finish, use an egg wash (mix 1 egg with 1 tsp water) instead of butter.
05 -
Switch things up by topping with chives, rosemary, or some Parmesan cheese.