Description
Fluffy, piped potato rosettes baked to golden perfection. A show-stopping side dish!
Ingredients
Scale
- 1.5 lbs Russet Potatoes, peeled and quartered
- 6 tbsp Unsalted Butter, softened
- 4 large Egg Yolks
- 1/4 cup Whole Milk, warmed
- 1/4 tsp Ground Nutmeg
- Salt to taste
- Freshly ground White Pepper to taste
- Optional: Paprika for dusting
Instructions
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain and Dry: Drain the potatoes thoroughly. Return them to the empty pot and place over low heat for 1-2 minutes to remove excess moisture, stirring gently.
- Rice the Potatoes: While hot, rice the potatoes into a large bowl using a potato ricer or food mill. If using a masher, be careful not to overwork them.
- Add Butter: Add the softened butter to the riced potatoes and mix until melted and evenly distributed.
- Incorporate Egg Yolks: Whisk the egg yolks in a separate bowl. Gradually add the warmed milk, whisking constantly to temper the eggs. Slowly pour the egg yolk mixture into the potato mixture, mixing gently but thoroughly.
- Seasoning: Season with nutmeg, salt, and white pepper to taste.
- Achieve the Right Consistency: The final mixture should be smooth, creamy, and pipeable. If the mixture seems too thick, add a little more warmed milk, one tablespoon at a time, until you reach the desired consistency. If it seems too thin, you can gently heat the mixture over low heat for a minute or two, stirring constantly, to evaporate some of the excess moisture.
- Prepare the Piping Bag: Fit a large piping bag with a large star tip. Fold the top of the piping bag over your hand to create a cuff, making it easier to fill.
- Fill the Piping Bag: Carefully spoon the Duchess Potato mixture into the prepared piping bag. Avoid overfilling the bag, as this can make it difficult to control. Twist the top of the piping bag to seal it and prevent the mixture from leaking out.
- Pipe the Potatoes: Line a baking sheet with parchment paper or a silicone baking mat. Hold the piping bag vertically, about 1 inch above the baking sheet. Apply steady pressure to the piping bag and pipe a swirl of potato mixture onto the baking sheet. Start in the center and swirl outwards to create a rosette shape. Repeat this process, spacing the Duchess Potatoes about 1 inch apart on the baking sheet.
- Chill (Optional but Recommended): For best results, chill the piped Duchess Potatoes in the refrigerator for at least 30 minutes before baking. This will help them hold their shape and prevent them from spreading during baking.
- Bake: Preheat oven to 400°F (200°C). Bake for 15-20 minutes, or until golden brown and slightly crispy around the edges.
- Optional Browning Enhancement: For an even deeper golden-brown color, you can brush the Duchess Potatoes with a beaten egg yolk or melted butter before baking. This will add richness and shine to the finished product.
- Dusting (Optional): For a touch of visual appeal, you can lightly dust the baked Duchess Potatoes with paprika before serving.
- Serving: Serve immediately while hot and crispy.
- Garnishing: Garnish with fresh herbs like parsley or chives for added flavor and visual appeal.
- Storage: Leftover Duchess Potatoes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Microwaving is not recommended, as it will make them soggy.
- Freezing: You can freeze unbaked Duchess Potatoes for longer storage. Pipe the potatoes onto a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time.
Notes
- Russet potatoes are best due to their high starch content.
- Don’t overwork the potatoes to avoid a gummy texture.
- Drying the potatoes thoroughly is crucial for fluffiness.
- Use warm milk to temper the eggs.
- Chilling before baking helps the potatoes hold their shape.
- Adjust baking time as needed based on your oven.
- Variations: Garlic, cheese, herbs, or spices can be added to the potato mixture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes