Duchess Potatoes

Servings4

Time to Cook15 minutes

Time to Prepare20 minutes

Recipe developed for BC Egg by Chef Trevor Randle

This recipe is sure to impress! Delicious and beautiful, these potatoes dress up any dinner party or brunch spread. Looking for an easy appetizer? Just pipe them into slightly smaller rounds for bite-sized perfection.

Ingredients

720 ml (3 cups) Russet potato, cooked and riced (mashed smooth)
75 ml (5 Tbsp) Cream
45 ml (3 Tbsp) Butter, melted and divided
3 Egg yolks
Pinch Nutmeg
1.5 ml (¼ tsp) Sea salt, fine
Pinch Ground black pepper

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper.
Combine potato, cream, half of the melted butter, egg yolks, nutmeg, salt and pepper in a large bowl. Mix well.
Transfer potato and egg mixture to a piping bag fit with a large star tip. (See note)
On the parchment lined baking sheet, pipe potatoes into rounds of your desired size.
Brush piped potatoes with remaining melted butter.
Bake at 400 F for 10 to 12 minutes or until golden brown around the edges.
Serve immediately.

Notes

Piping bags – If you don’t have a piping bag with a star tip, you can still pipe your potatoes into rounds! A large zip-top plastic bag works well for this: Simply load the bag full of your potato mixture, and snip off one of the bottom corners. If you have decorative piping tips, you can even add that to the corner of the bag before loading it up, snipping the tip of the bag off to fit the piping tip, then loading with the potato mixture.