Pommes Duchesse Bites with Crème Fraîche and Caviar
Large stock pot and large bowl
Food mill or ricer
Large pastry bag fitted with star tip
Sheet pan lined with archment paper
1.
Add the potatoes to a large stock pot and cover with cold water and inch above the potatoes. Add 1 teaspoon of salt. Set the pot over medium heat and bring to a simmer. Cook the potatoes until they are tender when pierced with a knife, about 25 minutes. Drain the potatoes and put them back into the warm, uncovered pot to release steam and dry a bit, about 10 minutes.
2.
While still warm, run the potatoes through the ricer into a large bowl, starting with the largest setting, repeating the ricing three times, each time using a smaller setting.
3.
To the riced potatoes add a teaspoon of salt, heavy cream, 2 ounces melted butter, and nutmeg. Mix well. Incorporate the egg yolks, one at a time, until well blended.
4.
Add the mixture to the prepared pastry bag fitted with the star tip. Pipe the mixture into small rosettes onto the prepared sheet pan. Drizzle or brush the remaining melted butter over the rosettes. Chill for one hour.
5.
Preheat the oven to 425ºF. Bake for 15-20 minutes until browned. Remove from the oven and let cool for 10 minutes. To serve, top with a small dollop of crème fraîche and caviar.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- Salt
- ¼ cup heavy cream
- 4 ounces/115 g/1 stick unsalted butter, melted and divided
- Pinch of grated nutmeg
- 3 egg yolks
- Caviar and crème fraîche for topping
Cook's Notes
As Maribel Alvarez said, “Bring in the caviar, and you’re making a celebration.” With the season of entertaining upon us, we could use something celebratory.
Piped and baked whipped potato bites topped with crème fraîche and caviar are accessible and affordable yet feel a little indulgent. The caviar needn’t break the bank; you can find all manner of options from Kaluga to American Hasselback, with a small tin costing around $50. It’s easy to enjoy with our chilled Gentleman Farmer Napa Valley Chardonnay.