Duchess Potatoes

Instructions

1. Prepare the potatoes
   Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are completely tender when pierced with a fork, about 15-20 minutes.
2. Dry the potatoes
   Drain the potatoes thoroughly in a colander. Return them to the hot, empty pot and stir gently for 1-2 minutes over low heat to evaporate excess moisture. This ensures a drier, fluffier final product.
3. Create the potato mixture
   Pass the hot potatoes through a potato ricer or food mill into a large bowl (do not use a food processor or blender, which can make potatoes gummy). Add 5 tablespoons of butter, egg yolks, warm cream, nutmeg, salt, and white pepper. Fold gently but thoroughly until all ingredients are well incorporated.
4. Prepare for piping
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Transfer the potato mixture to a piping bag fitted with a large star tip (1/2-inch or larger). Let the mixture cool slightly for 5 minutes to firm up for easier piping.
5. Pipe the potatoes
   Pipe the potato mixture onto the prepared baking sheet in rosettes about 2-3 inches in diameter and 2 inches high. Leave about 1 inch of space between each rosette. You can also pipe them in spirals or other decorative shapes.
6. Finish and bake
   Gently brush the piped potatoes with the egg wash, being careful not to flatten them. Then drizzle with the remaining 1 tablespoon of melted butter. Bake in the preheated oven for 20-25 minutes until the edges are golden brown and crispy.
7. Serve
   Remove from the oven and let cool for 2-3 minutes. Carefully transfer the duchess potatoes to a serving platter using a thin spatula. Garnish with finely chopped chives if desired. Serve immediately while hot and crispy.