Duchess Potato Rosettes with Nutmeg

What you need

• 800 g (1 3/4 lb) floury potatoes, such as russet
• 60 g (4 tbsp) unsalted butter, softened
• 4 egg yolks, 3 for the mash, 1 for the glaze
• 1/4 tsp nutmeg, freshly grated
• 1/4 tsp white pepper
• 2 tsp salt, 1 tsp for the cooking water, 1 tsp for the mash

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them into 4 cm (1 1/2 in) chunks.

2. 2

   Put them in a pot, cover with cold water, add 1 tsp of the salt and bring to a boil. Simmer until a knife slides in with no resistance, 15-20 min.

3. 3

   Drain the potatoes and return them to the hot pot over low heat. Shake for 2 min to drive off the steam.

4. 4

   Press the potatoes through a ricer into a bowl, or mash until completely smooth.

5. 5

   Beat in the butter, then 3 of the yolks one at a time. Add the nutmeg, white pepper and the remaining 1 tsp salt. The mash should be stiff enough to hold its shape.

6. 6

   Heat the oven to 200 °C (400 °F). Line two baking trays with parchment.

7. 7

   Fill a piping bag fitted with a 1.5 cm (1/2 in) star tip. Pipe 12 rosettes about 6 cm (2 1/2 in) wide, 3 cm (1 in) apart, onto the trays.

8. 8

   Chill the trays in the freezer for 15 min so the ridges set.

9. 9

   Beat the last yolk with 1 tsp water and brush it lightly over the rosettes.

10. 10

    Bake until the ridges are deep golden and the tips are browned, 20-25 min, swapping the trays halfway.

11. 11

    Rest on the trays for 5 min, then lift off with a spatula and serve warm.

Imported from savortheflavour.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.