Truffle Butter Duchess Potatoes
Yield serves 6
- 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
Recipe notesFrench-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.
- 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.
- 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.
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- 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.
- 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.