The Chew: Duchess Potatoes Recipe

The Chew: Duchess Potatoes

It’s a luxury to sit down and enjoy a decadent dish in a fancy restaurant, but it’s even better when you can make it at home! Mario Batali and Michael Symon teamed up to prepare Steak Au Poivre with Duchess Potatoes. Michael Symon took over the potato assignment, using a ricer to prepare delicious Duchess Potatoes. It’s undeniable that these potatoes look just as good as they taste! Why pay a fortune for a fancy steak dinner, when you can make the entire meal, side dishes included, at home in your own kitchen!

To find out how to make your own Duchess Potatoes at home, click next page.

The Chew: Duchess Potatoes Recipe Ingredients

• 3 tbsp unsalted butter – softened, at room temperature
• 1/2 tsp nutmeg – freshly grated
• salt and freshly ground black pepper
• 2 lbs russet potatoes (about 4 potatoes) – peeled, cut into large chunks
• 3 tbsp whole milk + 1 tbsp (or use heavy cream)
• 2 egg yolks + 1 whole egg for the egg wash

The Chew: Duchess Potatoes Recipe Directions

1. Preheat the oven to 425 degrees
2. Line a sheet tray with parchment paper
3. In a medium-sized pot, add the potatoes, then cover with cold water and season with salt
4. Put over medium-high heat and bring to a boil
5. Cook the potatoes until fork-tender
6. Drain the potatoes, then add back to the pot
7. Off the heat, add the butter and mash until there are no lumps left
8. Add the nutmeg and milk, then fold to mix
9. Season with salt and pepper, then fold in the egg yolks
10. Place the mixture into a piping bag fitted with a star tip
11. Moving in a circular motion, pipe 3-inch high mounds of the potato mixture on the baking sheet
12. Continue with the rest of the potato mixture
13. In a small bowl, add 1 egg and 1 tbsp cream, then mix
14. Brush the egg wash over the potatoes, then bake for 20 minutes, until golden brown and a little crispy on the outside