Pommes Duchesse (Duchess Potatoes)

Steps

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1. 1
   Place potatoes on coarse salt and roast at 180°C for 45 minutes to 1 hour, depending on their size, until a knife tip pierces them easily. Test for doneness with a knife.
   ▶ ≈1:10
2. 2
   While still warm, mash the cooked potatoes using a fork or potato ricer until smooth and uniform.
   ▶ ≈1:32
3. 3
   Add egg yolks to the warm potato purée and mix with butter. The purée must be warm to melt the butter properly. Season with salt and pepper, stirring until smooth and homogeneous.
   ▶ ≈2:07
4. 4
   Transfer the potato mixture to a piping bag fitted with a fluted or round tip. Pipe rounds or desired shapes onto parchment paper.
   ▶ ≈2:37
5. 5
   Bake the piped potatoes at 180°C for about 10 minutes until golden brown. Set aside.
   ▶ ≈3:21
6. 6
   While potatoes bake, prepare the mushroom filling: wipe the porcini and button mushrooms clean with a cloth, then cut them into uniform pieces for even cooking.
   ▶ ≈3:37
7. 7
   Mince the garlic and roughly chop the fresh parsley after washing.
   ▶ ≈4:28
8. 8
   Sauté the mushrooms in a hot pan with grapeseed oil or duck fat. Season with salt and pepper, adding more fat as needed since mushrooms absorb it. Lightly brown the mushrooms.
   ▶ ≈5:59
9. 9
   Stir in the minced garlic, then add the parsley at the last moment and toss quickly. For a richer finish, add a splash of light cream. Add a small amount of stock but don't cook long — let the herbs and mushrooms gently infuse.
   ▶ ≈6:47
10. 10
    Return the potatoes to the oven briefly to warm through. Spoon the warm mushroom filling into the center of each potato. Drizzle with extra cream and garnish with mushroom slices if desired.
    ▶ ≈7:44