Duchess Potatoes
These golden, oven-baked rosettes make for a great holiday side dish. With its melt-in-your-mouth purée and golden surface, this mashed potato dish only requires four ingredients and is perfect alongside turkey or tourtière.
Ingredients
- 6 cups (1 kg) russet potatoes, peeled and cubed (see note)
- 1/2 cup (115 g) butter, cubed
- 2 egg yolks
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Pipe 12 rosettes of potato on the prepared baking sheet. Refrigerate at this point, if desired.
- 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.
- Bake for 14 minutes or until the potatoes are golden.
These golden, oven-baked rosettes make for a great holiday side dish. With its melt-in-your-mouth purée and golden surface, this mashed potato dish only requires four ingredients and is perfect alongside turkey or tourtière.