French Truffle Pommes Duchesse
French Truffle Pommes Duchesse offers an elegant and sophisticated twist on classic mashed potatoes, perfect for impressing guests or elevating any meal. This recipe incorporates luxurious black truffle and truffle salt, enhancing the creamy potatoes with a subtle, earthy aroma that pairs beautifully with the richness of egg yolks and butter. The addition of nutmeg adds a gentle warmth and complexity, making each bite uniquely flavorful.
The preparation involves cooking tender potatoes that are mashed until smooth, then combined with melted butter, egg yolks, and seasonings for a silky texture. The mixture is then piped into delicate swirls on a baking sheet, creating beautifully shaped individual portions that crisp to a golden brown in the oven. This piping technique not only adds a visual flair but also creates a pleasant contrast between the creamy interior and the lightly crisp exterior.
These Pommes Duchesse are perfect as a side dish for festive dinners, holiday meals, or any occasion where you want to add a touch of French elegance to your table. Serve them immediately for the best texture, and for an extra special presentation, drizzle with gravy or a rich sauce to complement the truffle flavor. This recipe transforms simple potatoes into a gourmet delight your guests will remember.
Are you looking for a new way to prepare mashed potatoes? French Truffle Pommes Duchesse is a great option. This recipe will use truffle salt and egg yolks to give your diners a different way to have mashed potatoes.
Ingredients
- 2 pounds Potatoes
- 1 Black Truffle
- 3 eggs yolks
- 3 oz butter
- ½ tsp Nutmeg, fresh or ground
- Truffle Salt
- Pepper
- Drizzle of olive oil
Directions
- Peel the potatoes, rinse then cut into three, place in deep saucepan well covered with water. Bring to a simmer and cook until very tender, about 20 minutes.
- Strain potatoes using a colander and drain thoroughly.
- Using a ricer or a masher, mash the potatoes in a mixing bowl.
- Melt the butter and pour into potato mash. Add egg yolks, nutmeg, salt and pepper. Mix well.
- Grease a baking sheet pan with olive oil.
- Place a large star nozzle, such as a Wilton 1M open star tip, in a piping bag, fill the bag and pipe swirls directly onto the sheet pan. You should be able to get 16 – 20.
- Bake in oven for 15-20 min at 430° or until golden brown. Rotate the pan halfway through cooking for even browning. Lift off the pan with a thin metal spatula and serve immediately.
- Optional: Place them on the dish and drizzle your gravy and serve.
French Truffle Pommes Duchesse
Materials
- 2 pounds potatoes
- 1 black truffle
- 3 egg yolks
- 3 oz butter
- ½ tsp nutmeg fresh or ground
- truffle salt
- pepper
- drizzle of olive oil
Instructions
- Peel the potatoes, rinse then cut into three, place in deep saucepan well covered with water. Bring to a simmer and cook until very tender, about 20 minutes.
- Strain potatoes using a colander and drain thoroughly.
- Using a ricer or a masher, mash the potatoes in a mixing bowl.
- Melt the butter and pour into potato mash. Add egg yolks, nutmeg, salt and pepper. Mix well.
- Grease a baking sheet pan with olive oil.
- Place a large star nozzle, such as a Wilton 1M open star tip, in a piping bag, fill the bag and pipe swirls directly onto the sheet pan. You should be able to get 16 – 20.
- Bake in oven for 15-20 min at 430° or until golden brown. Rotate the pan halfway through cooking for even browning. Lift off the pan with a thin metal spatula and serve immediately.
- Optional: Place them on the dish and drizzle your gravy and serve.