Ingredients
- Diced and peeled baking potatoes weighing one pound
- Two large egg yolks
- Four tablespoons of melted butter, divided
- A hint of ground nutmeg
- A touch of salt
Step 1
Begin by placing the potatoes in a roomy pot and covering them with water seasoned with a pinch of salt. Let the water come to a lively boil. Then, lower the heat to a gentle simmer and let the potatoes cook until they are tender, which usually takes around 20 minutes. Once ready, drain the potatoes well.
Step 2
Transfer the cooked potatoes to a spacious bowl and start mashing them using a fork or a masher. To this mashed goodness, swiftly incorporate the egg yolks, 2 tablespoons of butter, a dash of nutmeg, and a sprinkle of salt. Mix everything together vigorously until it forms a harmonious blend. Allow this mixture to cool down for roughly 10 minutes.
Step 3
Meanwhile, position an oven rack about 6 inches from the broiler and preheat it. Get a baking sheet ready by lining it with parchment paper.
Step 4
Prepare a piping bag with a large star tip attached. Fill the bag with the potato mixture and start piping out rosettes onto the parchment-lined baking sheet, aiming for golf ball-sized shapes. Once they are all piped out, delicately brush the rosettes with the remaining butter.
Step 5
Slide the baking sheet under the broiler and let the rosettes heat through and develop a light golden brown hue on top, which should take about 3 to 5 minutes. Keep them warm until you are ready to serve.
Extra Tips & Suggestions
- 1. Store any leftover Savory Duchess Potatoes in an airtight container to maintain their freshness and flavor.
- 2. To keep the potatoes from drying out, place a piece of bread or a slice of apple in the container. The bread or apple will help retain moisture and prevent the potatoes from becoming soggy.
