Duchess Potatoes ('Herzoginnenkartoffeln')
Duchess Potatoes ('Herzoginnenkartoffeln')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound (450 g) starchy potatoes
- salt, to taste
- 2 egg yolks, size M
- 1 tablespoon butter
- 1 tablespoon whole milk
- freshly grated nutmeg, to taste
Instructions
- 1
Cook the potatoes:
- 2
Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.
- 3
Prepare the duchess potatoes:
- 4
Preheat your oven to 360 °F (180 °C).
- 5
Add the egg yolks, butter, and milk to the warm potatoes. Mix well and season the potato batter to taste with nutmeg and salt.
- 6
Using a piping bag with a large star point, pipe the potatoes onto a parchment-lined baking sheet in a circular motion to create small potato hills.
- 7
Bake the duchess potatoes in the preheated oven for about 25 minutes or until crisp and browned to your liking.