- 3 large russet potatoes with skins on (400g)
- 2 egg yolks
- 2 tablespoons salted butter cubed
- 1 cup grated Parmigiano (50g)
- Pinch of nutmeg
- 1/8 cup half & half cream
- salt and white pepper to taste
- Place potatoes into a large pot of water. Bring to a boil and cook for 35-40 minutes, or until you can easily pierce it with a pointed knife.
- Drain potatoes and let cool. Peel off skin then press them through a potato ricer and into a large bowl.
- Take eggs and separate the yolks from the whites. Add yolks to the potatoes and stir really well. Then add a pinch of nutmeg and the cubed butter.
- Use a pastry cutter or a potato masher to break up butter into the mixture, then with a spatula give it a good mix until well incorporated.
- Finally add the grated Parmigiano and mix until blended evenly throughout. A little seasoning of salt and white pepper and it is ready to be covered with plastic wrap, and put into the fridge for 15 minutes.
- Take potato mixture out of the fridge and remove plastic wrap.
- Pre-heat the oven to 390° F.
- Get a large baking sheet and line with some parchment paper. Place a large star tip into your piping bag. Fill piping bag with the potato mixture and twist top to create pressure at the tip.
- Pipe mixture onto the parchment lined baking sheet forming a 1 1/2 inch circle then moving up and around until you reach the center. Almost looks like a rosette.
- Continue doing these rosettes leaving space in-between them, until you have used up all the potato mixture.
- Place baking sheet into the middle rack of the oven and bake for 10 minutes or until you see a nice golden brown color form on the ribs of the rosettes.
- Take out of the oven, and place on a serving dish. Sprinkle with finely chopped parsley.
- Ready to serve.
You can also sprinkle the Duchess potatoes with paprika just before they hit the oven.
If you don't have a piping bag then you can spoon the potato mixture into rounds and top with a little round of potato on top then bake.
These can be stored in an airtight container for 2 days.
To reheat them just place them on a parchment lined baking sheet and place in oven until warm again.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Stovetop/oven
- Cuisine: French
Keywords: Pomme Duchess, russet potatoes, duchess potatoes, nutmeg, side dish, classic French cooking, Parmigiano, butter, Potato lover,