Grandma's Original Duchess Potatoes (Herzogin Kartoffeln)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel the potatoes and cook them in boiling salted water until completely tender, about 20 minutes. Skim off the starch foam from the surface of the water with a spoon.
   ▶ ≈0:22
2. 2
   Drain the cooked potatoes in a colander, then return them to the turned-off hot pot to steam dry for 3 to 4 minutes.
   ▶ ≈1:39
3. 3
   While the potatoes are still hot, press them through a potato ricer into another bowl to create a fine, smooth purée.
   ▶ ≈2:16
4. 4
   Add 2 egg yolks to the still-warm potato purée, season with nutmeg, and stir thoroughly until smooth and glossy.
   ▶ ≈2:45
5. 5
   Fill a pastry bag with the potato mixture and pipe it onto a baking tray in spiral or mound shapes using a round or star piping tip. No parchment paper or fat is needed.
   ▶ ≈4:07
6. 6
   Lightly brush the top of each potato mound with a thin layer of egg yolk, being careful not to disturb the shape or allow the yolk to drip onto the baking tray.
   ▶ ≈5:58
7. 7
   Place the tray in a preheated oven on the highest setting with the top grill function activated and bake for 3 to 4 minutes until the tops are golden brown. Do not leave the oven unattended.
   ▶ ≈6:50
8. 8
   Remove from the oven—the duchess potatoes should have an elegant golden-brown color. Serve immediately or prepare ahead and bake just before guests arrive.
   ▶ ≈7:02