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 parchment paper
1.
Place the potatoes in a large stockpot and cover them with cold water, about an 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 return them to the warm pot, uncovered, to release steam and dry out a bit, about 10 minutes.
2.
While the potatoes are still warm, pass them through a ricer into a large bowl. Start with the largest setting, and rice them three times, reducing the setting each time.
3.
To the riced potatoes, add a teaspoon of salt, heavy cream, 2 ounces of melted butter, and a pinch of nutmeg. Mix well. Incorporate the egg yolks one at a time, ensuring each is fully blended before adding the next.
4.
Transfer the mixture to a pastry bag fitted with a star tip. Pipe small rosettes onto a prepared baking sheet. Drizzle or brush the remaining melted butter over the rosettes. Chill them in the fridge for one hour.
5.
Preheat the oven to 425ºF (220ºC). Bake the rosettes for 15–20 minutes, until golden brown. Remove from the oven and let them cool for about 10 minutes. To serve, top each rosette with a small dollop of crème fraîche and a touch of 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.