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Duchess Potatoes (Pommes de Terre Duchesse)

 

Author
JWU College of Culinary Arts

Yield
12 servings

Recipe ID
C00373

Ingredients
US standard
Chef potatoes, washed, peeled, cut in half
2 pounds
Water
As needed
Salt
To taste
Egg yolks
4 each
Salt
To taste
White pepper, ground
To taste
Nutmeg, ground or freshly ground
1 pinch
Butter, unsalted, softened
3 ounces
Parmesan cheese, finely grated with microplane
1 ounce
Butter, unsalted, melted for brushing
1 ounce
Preparation
  1. Gather all the ingredients and equipment.
  2. In a large saucepan, cover the potatoes, or potato scraps if using, in cold, salted water. Heat to a boil; reduce the heat and simmer until tender.
  3. Preheat oven to 350°F.
  4. Drain well and return potatoes to pan to evaporate excess moisture by tossing them over low heat on the stove until dry and fluffy.
  5. Pass the potatoes through a food mill into a large bowl.
  6. Temper in egg yolks and continue adding the softened butter, parmesan cheese and seasonings.
  7. Using a pastry bag with a star tip, pipe 2-ounce rosettes of the potato mixture onto a parchment-lined sheet pan.
  8. Place the piped potatoes in the oven. After 10 minutes, remove, and brush the potatoes with melted butter. Finish baking until the potatoes are golden brown and heated throughout. Hold warm until service.