in France

Duchess potatoes

updated

Spread the love

Ingredients for 4 servings:

  • 500 g floury potatoes, cut into smaller cubes
  • Salt
  • 50 g butter
  • 2 egg yolks
  • 2 pinch(s) nutmeg, freshly grated
  • 1 tbsp water

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Pommes Duchesse, a side dish for meat dishes

Boil the potatoes in salted water for about 20 minutes until tender, drain, allow to cool slightly, and press through a potato ricer. While the mixture is still slightly warm, mix it well with the butter, one egg yolk, and nutmeg. Transfer everything to a piping bag and use the large star-shaped nozzle to press rosettes onto a baking sheet lined with baking paper. Mix the second egg yolk with a little water and brush each potato rosette with it. Bake in a preheated oven at 175°C for about 10 minutes, until the potatoes are golden brown.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kale with smoked pork, cabbage sausages and pork cheek, served with sweet potatoes

Hot dog bun