Truffle Butter Pommes Duchesse Recipe | D’Artagnan

Name: Truffle Butter Pommes Duchesse Recipe | D’Artagnan
Ingredients: 4 large Russet potatoes, peeled and cut into 2” chunks; 3 ounces Black Truffle Butter, at room temp; ½ cup crème fraîche, at room temp; 2 tablespoons finely chopped fresh chives; Kosher salt & freshly ground black pepper; 3 large egg yolks + 1 whole egg, divided use; 1 tablespoon heavy cream

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Truffle Butter Pommes Duchesse Recipe | D’Artagnan

Ingredients

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4 large Russet potatoes, peeled and cut into 2” chunks3 ounces Black Truffle Butter, at room temp½ cup crème fraîche, at room temp2 tablespoons finely chopped fresh chivesKosher salt & freshly ground black pepper3 large egg yolks + 1 whole egg, divided use1 tablespoon heavy cream

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Instructions

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Step 1

Recipes Truffles

Step 2

Add potatoes to a medium pot of salted water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with a fork, just as you would for mashed potatoes. Drain potatoes then lay them on a sheet pan to dry out and cool slightly.Push potatoes through a ricer or food mill into a large mixing bowl. Fold in truffle butter, crème fraîche, and chives until evenly mixed; season mixture to taste with salt and pepper. In a small bowl, lightly beat the 3 egg yolks and fold into the potato mixture.Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.Load potato mixture into a large pastry bag fitted with jumbo star tip. Pipe the potatoes onto the prepared sheet in 12 even mounds, about 3” in diameter. Chill in the refrigerator about 15 minutes.In a small bowl beat together the remaining egg and tablespoon cream. Gently brush the chilled potatoes with the egg wash. Bake until the potatoes are nicely browned and crisp, about 15-20 minutes. Keep an eye on them for the last several minutes to make sure they don’t burn. Serve warm.

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