Pommes Duchesse (French Piped Potatoes)

Name: Pommes Duchesse (French Piped Potatoes)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

INGALLS PHOTOGRAPHY

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.

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.