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
2 teaspoons salt, divided
900g Bintje potatoes, peeled and cut into large pieces
2 egg yolks
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 teaspoon thickened cream
Directions Preparation:25min › Cook:1hour5min › Extra time:45min › Ready in:2hours15min
Prepare a piping bag with large open star tip.
Preheat oven to 200 degrees C. Grease a baking tray.
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.
Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
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.
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.
Mix egg and cream together in a bowl; brush mixture onto the rosettes.
Bake in the preheated oven until golden brown, 35 to 40 minutes.
Use a potato ricer instead of a food processor if preferred.