2 pounds potatoes, peeled and quartered
1 ounce whole butter
nutmeg, to taste
salt and pepper, to taste
1 egg
2 egg yolks
clarified butter, as needed
Servings: 10
1. Boil the potatoes in salted water until tender. Drain and immediately turn out onto a sheet pan to allow the moisture to evaporate.
2. While still warm, press the potatoes through a ricer or food mill, or grind through a grinder's medium die. Blend in the butter and season to taste with nutmeg, salt and pepper.
3. Mix in the eggs and egg yolks, blending well.
4. Transfer the duchesse mixture to a piping bag fitted with a large star tip. Pipe single portion-sized spirals onto a parchment-lined sheet pan. Brush with clarified butter and bake at 375ºF (190ºC) until the edges are golden brown, approximately 8-10 minutes. Serve immediately.
Yield: 2 pounds (1 kg)
1 ounce whole butter
nutmeg, to taste
salt and pepper, to taste
1 egg
2 egg yolks
clarified butter, as needed
Servings: 10
1. Boil the potatoes in salted water until tender. Drain and immediately turn out onto a sheet pan to allow the moisture to evaporate.
2. While still warm, press the potatoes through a ricer or food mill, or grind through a grinder's medium die. Blend in the butter and season to taste with nutmeg, salt and pepper.
3. Mix in the eggs and egg yolks, blending well.
4. Transfer the duchesse mixture to a piping bag fitted with a large star tip. Pipe single portion-sized spirals onto a parchment-lined sheet pan. Brush with clarified butter and bake at 375ºF (190ºC) until the edges are golden brown, approximately 8-10 minutes. Serve immediately.
Yield: 2 pounds (1 kg)
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