POMMES DUCHESSE

I had not had these potatoes for years, maybe even decades, until in Ireland last year. They were served with a nice cut of beef, and I made a mental note to look for a recipe when I got home.  These potatoes are brushed with an egg wash just before baking for color and texture.

POMMES DUCHESSE

2-1/2 pounds russet potatoes (about 4)

4 tablespoons unsalted butter, softened

2 egg yolks, plus 1 egg mixed with 1 teaspoon heavy cream, lightly beaten

1/8 teaspoon freshly grated nutmeg

kosher salt and freshly ground black pepper to taste

Heat oven to 400 degrees F. Using a fork, prick potatoes all over, place on baking sheet.  Bake until tender, about 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 inch star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe 12 – 2-1/2 inch cones about 2 inches high.  Brush with egg mixtures, bake until golden brown, about 40 to 45 minutes.

ENJOY!