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Duchess Potatoes
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Source: https://recipheon.com/en/recipes/main-dishes/duchess-potatoes
About this recipe
Duchess potatoes are buttery rosettes of mashed potatoes and egg yolks, baked until golden with distinct ridges. Beneath their delicately crisp edges, they stay soft and fluffy. Choose starchy potatoes, dry them thoroughly and rice them before they cool: smooth mash without lumps passes through the piping tip more easily, and avoiding excess water helps the rosettes retain their shape. Have a potato ricer or food mill and a sturdy piping bag with a large open star tip ready. Add the yolks only when the mash is warm and no longer steaming. These ingredients make about 20 rosettes, or 5 for each of four side-dish servings.
Ingredients
Potato rosettes
800 g raw, peeled starchy potatoes, type C
60 g unsalted butter (82% fat)
3 raw yolks from medium (M) eggs, approximately 54 g edible weight
5 g salt for the potato mixture
0.3 g ground white pepper
0.2 g ground nutmeg
2 l water for cooking the potatoes, drained after cooking
Steps
Cut the peeled potatoes into similar-sized pieces about 3–4 cm across. Place in a pot, add the measured cold water without adding salt and bring to a boil. Reduce the heat and cook at a gentle boil for about 20–25 minutes, until the pieces are completely tender and a knife slides through without resistance. Drain thoroughly, discarding the water.
Return the drained potatoes to the warm pot and dry over low heat for about 2–3 minutes, shaking the pot and gently turning the pieces. The surface should dry without browning. While still hot, pass them through a potato ricer or a food mill fitted with a fine plate into a large bowl, making a fine mash without lumps. Do not use a blender or food processor, which will make the potatoes gluey.
AI-generated Add the butter, cut into pieces, salt, white pepper and nutmeg to the hot riced potatoes. Stir with a spatula just until combined, then leave for about 5–10 minutes, until the mash is warm but no longer steaming. Only then add the yolks one at a time, stirring briefly after each so they are evenly distributed and do not scramble in the hot mash. The finished mixture should be smooth, thick and pliable, without visible lumps of butter.
Line a baking sheet with a usable surface of about 30×40 cm with parchment paper. Transfer the mixture to a sturdy piping bag fitted with an open star tip with a 15–20 mm opening, filling it in batches and pressing out large air pockets. Hold the bag vertically and pipe small spirals from the base upward, about 5 cm wide and about 3 cm high, finishing with a short lift of the tip. Make about 20 rosettes in 4 rows of 5, leaving about 2 cm between them; they should have distinct ridges and retain their shape.
AI-generated Refrigerate the baking sheet for 20 minutes so the rosettes firm up. Meanwhile, preheat a conventional oven (no fan) to 200°C. Bake on the middle rack for about 25–30 minutes, until the ridges and tips are golden, the edges are lightly crisp and the rosettes retain their shape. The centers should stay soft; do not wait for the whole surface to turn deeply brown.
AI-generated Leave the rosettes on the baking sheet for about 5 minutes so they firm up slightly and release more easily from the parchment. Carefully lift them with a wide spatula and serve warm, with about 5 per serving.
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