From the Down the Earth article in August 2016 issue.

Jonathan Perno prepared the following menu using the 
garden’s late-summer bounty.

Pommes Duchesse
Serves 6

  • 3 large russet potatoes

  • 3 egg yolks

  • 3 tablespoons butter

  • 3 teaspoons minced garlic

  • Salt to taste

  • Clarified butter or extra virgin olive oil for drizzling

  1. Bake whole potatoes in a 375° F oven for 45–60 minutes or until tender. Let cool. Peel potatoes and rice them with the butter, garlic, and egg yolks into a bowl. Season with salt and place into a piping bag fitted with a large star tip. 

  2. Pipe into mounds on a baking sheet lined with parchment paper. Drizzle with olive oil or clarified butter. Bake at 375° F until golden brown on the edges, about 10 minutes.