Take a large cooking pot. Fill it with water and bring it to a boil.
Peel and quarter the potatoes.
Cook the quartered potatoes in boiling water, strain, and let cool shortly.
Preheat the oven to 200 °C // 392 °F.
Smush the potatoes with the potato ricer.
Add four yolks, the butter, nutmeg, whipped cream, salt, and pepper, and mix all ingredients well together
Fill the finished mixture into a piping bag with an open star tip.
Line your baking tray with parchment paper or coat the tray with oil.
Pipe tiny heaps on the trays.
Before baking, brush the duchess potatoes with yolk.
Bake for 20 minutes on the middle rack until golden brown.
Serve immediately after baking!
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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