Duchess Potatoes
Showstopping and elegant piped mashed potato rosettes topped with chopped chives.
Servings: 10 potatoes
Ingredients
- 1 kilo potatoes
- 80 grams butter
- 80 grams milk
- 3 egg yolks
- 1 egg (for the egg wash)
- sea salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 190° / 375°F.
- Peel the potatoes and cut them into 1-inch quarters.
- Place them in a large pot and top with water.
- Bring to the boil and add a teaspoon of sea salt.
- Cook on medium for about 15 minutes until the potatoes are soft.
- Drain.
- Add the potato pieces to a ricer a bit at a time over a medium-sized bowl.
- Top the still warm potato mixture with butter and whisk.
- Once the butter is melted, add milk, and season to taste.
- Allow the potatoes to cool slightly.
- Add the three yolks and whisk again (to combine).
- Spoon the mixture into a piping bag.
- Pipe the duchess potatoes in three circular layers on a lined baking sheet, resembling rosettes.
- Beat the single egg and brush the rosettes carefully with egg wash.
- Bake until golden brown (about 20-25 minutes).
- Top with chopped chives or parsley, and serve.
Video
Nutrition
Calories: 86kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 63mg | Potassium: 27mg | Fiber: 0.01g | Sugar: 0.4g | Vitamin A: 319IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.2mg
