Duchess Potatoes
Velvety mashed potatoes are enriched with heavy cream and egg yolks to create these elegant, golden-brown Duchess Potatoes. Infused with fresh parsley and cilantro, this Parsi-influenced variation adds a herbaceous note to the classic French side dish. The result is a sophisticated accompaniment with a crisp, piped exterior and a melt-in-your-mouth interior, perfect for special occasions.
Ingredients
- 1 pound Potatoes (starchy variety like Russet) (Originally 'Sher 1'. Peeling and boiling required.)
- 1/2 cup Heavy cream (Originally 'Pasher 1' (approx 1/4 seer). Use thick cream.)
- 1 large Whole egg (Fresh)
- 3 large Egg yolks (Separated from whites)
- 1 teaspoon Salt (Or to taste. Originally 'ground salt'.)
- 1/2 teaspoon Black pepper (Freshly crushed. Originally 'chundela bhari'.)
- 1 tablespoon Fresh parsley (Finely chopped. Originally '1 heaping spoon'.)
- 1 tablespoon Fresh cilantro (coriander) (Finely chopped. Originally '1 heaping spoon'.)
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Instructions
- 1Peel the potatoes and boil them in salted water until tender. Drain well and mash them thoroughly until smooth and free of lumps. Allow them to cool slightly so they do not cook the eggs upon contact.
- 2Preheat oven to 400°F (200°C). In a large bowl, combine the mashed potatoes with the heavy cream, one whole egg, and three egg yolks. Add the salt, crushed black pepper, chopped parsley, and chopped cilantro. Mix vigorously until the mixture is creamy and well-combined.
- 3Transfer the potato mixture to a piping bag with a star nozzle (or simply spoon mounds onto a baking sheet). Pipe rosettes onto a greased or parchment-lined baking sheet. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and set.
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