Duchess Potatoes II

By Addie

“My family thought these were the height of haute cuisine-and they taste great, too.”

Ingredients

• 6 medium russet potatoes, peeled, coarsely chopped
• 1 teaspoon salt
• 1/4 cup chopped green onions
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 2 large eggs
• 2 egg yolks
• 2 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Combine potatoes, salt and enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil just until tender, about 20 minutes; drain well.


Preheat the oven to 450ºF. Butter a baking sheet.


Place potatoes in a blender. Process until pureed. Spoon into a large bowl.


Add green onions, nutmeg and white pepper to pureed potatoes and mix well.


Beat eggs and egg yolks in a small bowl until foamy. Add to potato mixture and beat until fluffy. Spoon into a pastry bag.


Pipe 3 tablespoonfuls of potato mixture at a time with a rosette tip onto prepared baking sheet. Brush rosettes with butter. Sprinkle with the Parmesan. Bake until browned, about 5 to 10 minutes. Serve immediately.
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Grandma's Secret Trick:

Duchess Potatoes were easiest to serve when Grandma piped the potatoes into little mounds and baked them on a well-buttered baking sheet. But sometimes she made other shapes, including a scallop shell, using the scalloped tip for her pastry bag.