Duchess Potatoes

Duchess Potatoes

Duchess Potatoes
Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes, an elegant appetizer or side with crispy golden brown peaks.

Prepare a piping bag with large open star tip.

Preheat oven to 400 degrees F (200 degrees C).

Grease a baking sheet.

Fill a 3-quart pot with 4 inches water and 1 teaspoon salt.

Add potatoes; bring to a boil.

Reduce heat to low; simmer until tender 20 to 25 minutes.

Drain; return potatoes to the pot.

Cook potatoes over low heat until remaining water steams off about 3 minutes.

Let cool at least 15 minutes.

Place potatoes in a food processor and process until smooth.

Let stand for 5 minutes.

Add butter egg yolks remaining 1 teaspoon salt nutmeg and pepper.

Mix until just combined; spoon into the piping bag.