Browned Duchess Potatoes

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter, softened
• 3 egg yolks
• 1 egg yolk, for egg wash
• 1 tablespoon milk, for egg wash
• 1/4 cup heavy cream, warmed
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh chives, minced, for garnish

Method

1. 1

   Place the potato chunks in a 6-quart saucepan, cover with cold water by 1 inch, and add a generous pinch of salt.

2. 2

   Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.

   20:00 · Simmer potatoes
3. 3

   Drain the potatoes well and return them to the hot pan over low heat for 1 minute to evaporate excess moisture.

   1:00 · Dry out potatoes
4. 4

   Pass the potatoes through a potato ricer or food mill into a large bowl for a smooth, lump-free texture.

5. 5

   Beat the softened butter into the warm riced potatoes until fully incorporated.

6. 6

   Beat in the 3 egg yolks one at a time, then stir in the warmed heavy cream, nutmeg, salt, and pepper until smooth and glossy.

7. 7

   Let the mixture cool for 10 minutes so it holds its shape when piped.

8. 8

   Preheat the oven to 425°F and line a baking sheet with parchment paper.

9. 9

   Transfer the potato mixture to a piping bag fitted with a large star tip and pipe 12 rosettes, about 3 inches wide, onto the prepared baking sheet.

10. 10

    Whisk together the remaining egg yolk and milk, then brush lightly over each rosette.

11. 11

    Bake until the peaks are deeply golden brown and the edges are crisp.

    20:00 · Bake duchess potatoes
12. 12

    Let rest for 5 minutes, then garnish with minced chives before serving.

    5:00 · Rest before serving