Duchess potatoes, piped like a pastry chef
A simple mash becomes a golden rosette. Here is how we pipe and glaze them.
Sample post
Duchess potatoes are a lovely way to learn the piping bag before you move on to choux pastry.
- Dry the cooked potatoes well, then pass them through a sieve.
- Beat in butter and egg yolk while still warm.
- Pipe rosettes, brush with egg wash and bake until golden.