Buttery, Creamy Duchess Potatoes Baked to Golden Perfection!

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Put the peeled potatoes in a large pot, cover with cold water, bring to a boil, then lower the heat and simmer until a knife passes through with no resistance.
2. Drain very well, then return the potatoes briefly to the warm pot to let the moisture evaporate.
3. While still warm, press the potatoes through a ricer or food mill. Do not use a food processor.
4. Add the softened butter, salt and white pepper and mix gently until smooth. Add hot milk only if the potatoes are very dry, using as little as possible.
5. Let the mash cool slightly until warm but not hot, then mix in the nutmeg and egg yolks until smooth. Taste and adjust salt and pepper.
6. Twist the piping bag above the tip, fill it with the potato mixture, untwist and squeeze out any trapped air.
7. Pipe rosettes, tall spirals or rings onto a baking sheet, leaving space between them.
8. Refrigerate for 20 to 30 minutes until firm.
9. Meanwhile, preheat the oven to 425°F (220°C).
10. Bake the chilled potatoes at 425°F (220°C) for 20 to 25 minutes, until the ridges are lightly golden. Bake longer for a darker crust.
11. To serve later, cool completely, then refrigerate. Before serving, brush with the melted butter and reheat at 375°F (190°C) until hot and glossy.
12. Garnish with parsley or Parmesan if you like.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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