Golden Duchess Potatoes

    2 hours 15 minutes

    Creamy mashed potatoes are piped into rosettes and baked into crispy golden duchess potatoes. Serve as an elegant appetizer or side dish.

    1 person made this

    Serves: 8 

    • 2 teaspoons salt, divided
    • 900g Bintje potatoes, peeled and cut into large pieces
    • 55g butter
    • 2 egg yolks
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground black pepper
    • 1 egg
    • 1 teaspoon thickened cream

    Preparation:25min  ›  Cook:1hour5min  ›  Extra time:45min  ›  Ready in:2hours15min 

    1. Prepare a piping bag with large open star tip.
    2. Preheat oven to 200 degrees C. Grease a baking tray.
    3. Half fill a large pot with water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
    4. Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
    5. Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg and pepper. Mix until just combined; spoon into the piping bag.
    6. Pipe potato mixture onto the prepared baking tray into sixteen 5cm rosettes with a circular motion, finishing with a small peak in the centre. Refrigerate until slightly firmer, about 25 minutes.
    7. Mix egg and cream together in a bowl; brush mixture onto the rosettes.
    8. Bake in the preheated oven until golden brown, 35 to 40 minutes.

    Cook's Notes:

    Use a potato ricer instead of a food processor if preferred.

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