"When I was in culinary school, one of the classic French preparations for potatoes we learned was Pommes Duchesse, in which mashed potatoes are thickened with eggs and cream, piped into pretty little rosettes, and baked until the outsides are crisp and golden-brown, while the insides stay pillowy soft. The moment I tasted them, I was in love.
I should have just stopped there, but that Christmas I was still determined to share the wonders of Pommes Duchesse with my family. This time we were in my mom’s kitchen and I had all the right tools. Or so I thought. I was sailing along, ready to pipe the perfectly mashed potato mixture into rosettes, when I realized I hadn’t brought my large rosette pastry tip with me. Still determined, I piped out spirals of potato without a pastry tip.
So now I know better: I make Pommes Duchesse filling and bake it in a casserole dish for Pommes Duchesse Gratin, which is equally elegant, decadent, and crowd-pleasing, and so much easier to pull off."
I loved this article. So funny....I can relate.
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