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Truffle Butter Duchess Potatoes

D'Artagnan | Yield: serves 6
French-style piped potatoes, or Pommes Duchesse, are a bit of a throwback but so delicious. We added a generous helping of our black truffle butter to this it-only-looks-hard recipe for a super tasty rendition of a classic side. The outside gets delightfully crispy while the centers are fluffy and light.
New Truffle Butter Pommes Duchesse Recipe | D’Artagnan

Ingredients

  • 4 large Russet potatoes, peeled and cut into 2” chunks
  • 3 ounces Black Truffle Butter, at room temp
  • ½ cup crème fraîche, at room temp
  • 2 tablespoons finely chopped fresh chives
  • Kosher salt & freshly ground black pepper
  • 3 large egg yolks + 1 whole egg, divided use
  • 1 tablespoon heavy cream

Preparation

  1. Add potatoes to a medium pot of salted water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with a fork, just as you would for mashed potatoes. Drain potatoes then lay them on a sheet pan to dry out and cool slightly.
  2. Push potatoes through a ricer or food mill into a large mixing bowl. Fold in truffle butter, crème fraîche, and chives until evenly mixed; season mixture to taste with salt and pepper. In a small bowl, lightly beat the 3 egg yolks and fold into the potato mixture.
  3. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  4. Load potato mixture into a large pastry bag fitted with jumbo star tip. Pipe the potatoes onto the prepared sheet in 12 even mounds, about 3” in diameter. Chill in the refrigerator about 15 minutes.
  5. In a small bowl beat together the remaining egg and tablespoon cream. Gently brush the chilled potatoes with the egg wash. Bake until the potatoes are nicely browned and crisp, about 15-20 minutes. Keep an eye on them for the last several minutes to make sure they don’t burn. Serve warm.