Yield: 100 g Ingredients Method Notes 1. Place potatoes in a saucepan and cover with cold water. Bring to a boil and season with salt. Boil potatoes until tender. Drain from water. 2. Peel and mash with a masher or potato ricer until smooth and free of lumps. Pass through a chinois if required. 3. Add butter and egg yolk, and season with salt and pepper. 4. Preheat the oven to 200o C and line a baking tray with parchment or baking paper. 5. Spoon the potato mixture into a piping bag tted with a star nozzle. Pipe potatoes to a rosette shape, about 2 inches in diameter and about 2 inches apart. 6. Bake for about 20 minutes, until tops are lightly browned. Pomme Duchesse (Duchess Potato) 1. To multiply the recipe, multiply all ingredients proportionately. Potatoes 100 g Butter 10 g Salt and pepper as required Egg yolk 35 g Nutmeg (grated) 0.02 g/ pinch Equipment Saucepan Spider or slotted spoon Masher or potato ricer Chinois and pusher Mixing bowls Rubber spatula Baking tray Baking paper Piping bag Star nozzle (12-15 mm) Key Learning Boiling Peeling Mashing Piping rosettes Baking
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