Duchess Potatoes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

2. 2

   Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 25 minutes or until tender. Drain.

3. 3

   Purée the potatoes with a potato ricer fitted with a fine blade or with a potato masher until smooth. Return the mashed potatoes to the pot.

4. 4

   Return the pot to medium heat and cook, stirring, for 3 minutes or until the mashed potatoes have dried out. This step is crucial as it will help the potatoes hold together while baking. Remove the pot from the heat.

5. 5

   Add 1/3 cup (75 g) of the butter and the egg yolks to the potatoes. Mix until smooth. Season with salt. Transfer the mixture to a pastry bag fitted with a large star tip.

6. 6

   Pipe 12 rosettes of potato on the prepared baking sheet. Refrigerate at this point, if desired.

7. 7

   In a small glass bowl, melt the remaining butter in the microwave oven. Using a pastry brush, cover the potato rosettes with the melted butter.

8. 8

   Bake for 14 minutes or until the potatoes are golden.