Crispy French Duchess Potatoes (Print Version)
# Ingredients:
01 -
2 pounds Yukon gold potatoes or russet, peeled and chopped (900g)
02 -
¼ cup unsalted butter melted and divided (57g)
03 -
2 tablespoons heavy cream
04 -
1 teaspoon salt
05 -
¼ teaspoon ground black pepper
06 -
¼ teaspoon grated nutmeg
07 -
3 egg yolks
08 -
Chopped fresh parsley for garnish
# Instructions:
01 -
Heat your oven to 425°F and line a baking sheet with parchment paper.
02 -
Cover peeled potatoes with cold water in a large pot. Bring to a boil and cook until they're fork-tender, about 15-20 minutes. Drain thoroughly.
03 -
Rice the potatoes directly into a mixing bowl (or mash until completely smooth). Stir in 2 tablespoons melted butter, cream, salt, pepper, and nutmeg until well combined. Let cool slightly before mixing in egg yolks one at a time.
04 -
Transfer potato mixture to a piping bag with a large star tip. Pipe 12 mounds (about 2½ inches wide and 2 inches tall) onto your prepared baking sheet, leaving space between each. Brush tops with remaining melted butter.
05 -
Bake for 20 minutes until edges turn golden brown. Sprinkle with chopped parsley and serve hot.
# Notes:
01 -
Allow potatoes to cool slightly before adding egg yolks to prevent scrambling.
02 -
For uniform shapes, you can use a stencil by tracing 2½-inch circles on parchment paper (flip before using).
03 -
You can chill the piped potatoes for 20 minutes in the refrigerator to help them hold their shape.
04 -
For deeper color, brush with egg wash (1 beaten egg with 1 teaspoon water) instead of butter.
05 -
Try garnishing with chives, rosemary, or grated Parmesan cheese for variation.