Cook and Dry the Potatoes

• Place the Potatoes in a large pot and cover them with cold water. Starting them in cold water allows the Potatoes to cook evenly from the outside to the center.

  Bring the water to a boil, reduce the heat, and cook gently until the Potatoes are completely tender. A knife should pass through them without resistance.
• Drain the Potatoes very well. Return them briefly to the warm pot so the remaining moisture can evaporate.

  Excess water will make the mashed Potatoes loose and prevent the Pommes Duchesse from holding their shape.

Make the Mashed Potatoes

• Rice the Potatoes - While the Potatoes are still warm, pass them through a potato ricer or food mill. This is how we create that beautiful, smooth texture.

  Do not use a food processor, my friends, unless you are planning to hang wallpaper!
• Add the Butter and Seasonings - Add the softened Butter, Salt and White Pepper. Mix gently until the Butter has incorporated and the Potatoes are smooth.

  Only add the Hot Milk if the Potatoes are unusually dry and need it. For Pommes Duchesse, use as little Milk as possible because a softer mashed potato mixture will not hold its piped shape.
• Finish the Pommes Duchesse Mixture
• Cool the Potatoes Slightly - Allow the mashed Potatoes to cool slightly before adding the remaining ingredients.

  They should be warm but not hot enough to cook the EggYolks.
• Add the Egg Yolks and Nutmeg - Add the freshly grated Nutmeg and Egg Yolks. Mix thoroughly until the mixture is smooth and evenly combined.

  Taste and adjust the Salt and White Pepper before filling the pastry bag.

Fill the Pastry Bag

• Prepare and Fill the Pastry Bag - Twist the pastry bag immediately above the piping tip before filling it. Spoon in the Potato mixture, untwist the bag, and squeeze out any trapped air.

  Air pockets will interrupt the piping and leave bubbles in the finished Potatoes.

Pipe and Chill the Pommes Duchesse

• Pipe the Potatoes - Pipe the mixture onto the prepared baking sheet, leaving some room between each portion because they will expand slightly.

  Pipe individual rosettes, tall spirals, or rings that can later be filled with gravy.
• Chill Until Firm - Refrigerate the piped Potatoes for approximately 20 to 30 minutes, or until they become firm and hold their shape.

Bake the Pommes Duchesse

• Preheat the Oven - While the Pommes Duchesse are chilling, preheat the oven to 425°F (220°C).
• Bake Until Golden - Bake the chilled Pommes Duchesse at 425°F (220°C) for approximately 20 to 25 minutes, or until the ridges are lightly golden brown.

  Bake them a little longer if you prefer a darker crust. The goal is a lightly crisp exterior while the inside remains smooth and creamy.

Make Ahead and Reheat

• Cool and Refrigerate - If preparing them in advance, allow the baked Pommes Duchesse to cool completely so the steam can escape.

  Cover and refrigerate until needed.
• Butter, Reheat and Serve - Shortly before serving, gently brush the firm Potatoes with the Melted Butter.

  Return them to a 375°F (190°C) oven until heated through and beautifully glossy.

  Garnish with Parsley or Parmesan Cheese, if desired.

Garnish with Parsley or Parmesan Cheese, if desired.