Duchess Potatoes

Preparation

• • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  • Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 25 minutes or until tender. Drain.
  • Purée the potatoes with a potato ricer fitted with a fine blade or with a potato masher until smooth. Return the mashed potatoes to the pot.
  • Return the pot to medium heat and cook, stirring, for 3 minutes or until the mashed potatoes have dried out. This step is crucial as it will help the potatoes hold together while baking. Remove the pot from the heat.
  • Add 1/3 cup (75 g) of the butter and the egg yolks to the potatoes. Mix until smooth. Season with salt. Transfer the mixture to a pastry bag fitted with a large star tip.
  • Pipe 12 rosettes of potato on the prepared baking sheet. Refrigerate at this point, if desired.
  • In a small glass bowl, melt the remaining butter in the microwave oven. Using a pastry brush, cover the potato rosettes with the melted butter.
  • Bake for 14 minutes or until the potatoes are golden.