Pommes Duchesse (Duchess Potatoes)

Riced potatoes enriched with butter, cream, egg yolks and nutmeg, piped into rosettes and baked until the ridges turn golden.

Untested: not yet made in this kitchen. It is part of the collection’s French batch and is adapted from the source named in the Notes.

Ingredients

• 3 pounds (1.4 kg) Yukon Gold potatoes, peeled, in 1-inch pieces
• 2 teaspoons kosher salt, plus salt and black pepper to season
• ⅓ cup (80 ml) heavy cream
• 1 pinch freshly grated nutmeg
• 6 tablespoons (90 g) unsalted butter, melted
• 1 large egg plus 2 yolks, lightly beaten
• Nonstick spray, for the baking sheet
• Melted clarified butter, for brushing (optional)

Directions

Key ingredients

Black Pepper · Salt

1. Heat the oven to 450 °F (230 °C) with a rack in the middle. Cover the potatoes with 2 quarts cold water and 2 teaspoons salt, bring to a boil and simmer until tender, about 10 minutes. Drain and return to the pot.
2. Shake the pot over low heat until the moisture evaporates, 30 seconds to 1 minute.
3. Rice or food-mill the potatoes into a bowl. Stir in the butter, then the cream and nutmeg, and season. Stir in the egg mixture without over-mixing.
4. For individual portions, pipe 3-inch mounds with a ½-inch star tip, 2 inches apart, on a greased parchment-lined sheet (about 12). For a casserole, spread two-thirds of the mixture in a greased 2-quart dish and pipe the rest on top. Brush with clarified butter if using.
5. Bake until golden, 15–20 minutes for portions or about 25 minutes for a casserole, rotating halfway.

Notes

Source Adapted from Sasha Marx, “Duchess Potatoes,” Serious Eats.

Classic and not The classic is riced potatoes mounted with egg yolks and butter and seasoned with nutmeg; the cream is the author’s own addition.

The photo The photograph shows piped duchess potatoes.