These elegant potatoes, which first appeared along with Sophie Brickman's story Piped Dreams, are brushed with an egg wash before baking for color and crunch.
Pommes Duchesse (French Piped Potatoes)
This classic French accompaniment hides two potatoes in one—a crisp, elegantly swirled exterior encloses a fluffy, nutmeg-spiced interior.
2 1⁄2 lb. russet potatoes (about 4)
4 tbsp. unsalted butter, softened
2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
1⁄8 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1 1⁄2 hours; let cool, then peel and pass through a food mill or ricer.
Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a 3⁄4" star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2 1⁄2" cones about 2" high. Brush with egg mixture; bake until golden brown, 40–45 minutes.