French Truffle Pommes Duchesse

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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.

Print Recipe

French Truffle Pommes Duchesse

Course: Side Dish

Keyword: Holiday, Potato, Truffle

Servings: 4 people

Ingredients

• 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.