Easy Duchess Potatoes
Servings: 20 rosettes
3-Ingredient easy duchess potatoes that look fancy, but are incredibly easy to make. Perfect to entertain guests, they're also gluten-free and dairy-free!
- 500 gr cooked or steamed potatoes
- 2 egg yolks
- 4 tbsp extravirgin olive oil
- a pinch of grated nutmeg optional
- salt and pepper to taste
- 1 egg yolk beaten with 1 tbsp of water
Preheat the oven to 200°C/ 400°F. Line a baking sheet with parchment paper.
Start by warming up your cooked potatoes in a microwave-safe container, then transfer them into a bowl.
You can use a potato ricer or a potato masher to mash the potatoes. If you use a ricer, there's no need to peel the potatoes, as the tool will catch the peel for you.
If you use a potato masher, first you need to peel the potatoes, then mash them thoroughly until you have a smooth mixture.
Whilst the potato mix is still warm, fold in the egg yolks and the extra-virgin olive oil, add a pinch of grated nutmeg if you like, and season with sea salt and freshly-cracked black pepper.
Place the mixture into a piping bag fitted with a large star tip, allow it to cool slightly for a couple of minutes, then pipe the potatoes mixture into a rosette shape (or any shape you like) onto a baking sheet covered with parchment paper.
Brush them lightly with egg-wash and place the duchess potatoes in the oven. Bake them for about 10-15 minutes, or until golden and crisp. Remove them from the oven and serve.
*Instead of boiled potatoes, you can use leftover mashed potatoes, steamed potatoes or Instant Pot boiled potatoes.
*Duchess potatoes freeze beautifully! Once they're ready, place them in a baking tray and freeze for 30 minutes, then transfer them into a freezable bag or container, and store in the freezer up to 1 month.
Whenever you fancy, take them out from the freezer, arrange them on a baking tray and reheat them in a hot oven for 5-10 minutes.
*Duchess potatoes can be made in advance! Once you have piped your duchess potatoes onto a baking sheet, place in the fridge and use within 6-8 hours. Brush them with egg-wash then proceed to bake them.