Duchess Potatoes

Name: Duchess Potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 kg floury potatoes; 3 piece egg yolks (medium); 50 g butter or margarine; 1 tsp salt; 1 pinch nutmeg; pepper to taste; 1 piece egg yolk (medium) for brushing; 1 tbsp milk

A German classic served with festive roasts all over the country: mashed potato with egg yolk, butter or margarine and nutmeg is piped onto a baking tray as rosettes through a star nozzle and baked golden brown in the oven. The fine peaks turn crisp while the inside stays light and creamy. Serves 4.

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Cook time

70 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

326 kcal

Calories

8 g

Protein

16 g

Fat

39 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.70 · ~€0.70/serving

Instructions

1
Peel the potatoes, cut them into evenly sized pieces and boil them in salted water until soft.
2
Drain off the water and let the potatoes steam off briefly in the open pan, then press them through a potato ricer while hot.
3
Stir the three egg yolks and the butter or margarine into the still warm mixture and season it well with salt, nutmeg and pepper.
4
Leave the mixture to cool until it is only lukewarm and pipes easily.
5
Preheat the oven to 200 °C conventional and line a baking tray with baking paper.
6
Fill the potato mixture into a piping bag with a large star nozzle and pipe 12 to 16 rosettes onto the tray, leaving a little space between them.
7
Beat the remaining egg yolk with the milk and brush the rosettes thinly with it.
8
Slide the tray into the oven on the middle shelf and bake the duchess potatoes until golden brown.