DUCHESS POTATOES. 

There was a time I had a lot of left over potatoes in my pantry.I did not want the potatoes to go to waste. So I organized a weekend and invited my girlfriends over for dinner. I settled on utilising the potatoes and made Duchess Potatoes which I served with beef stew and veggies on the side. 

I have always loved this potato dish because of its ingredients :potatoes,cream,egg yolks, butter etc. Potatoes are a very versatile starch in the sense that they can be cooked in various ways to create various potato dishes. Eg:mash potato, croquette potatoes, potato flan, Dauphine potatoes etc. 

INGREDIENTS. 

  • 1.3 kg of potatoes 
  • 4 egg yolks 
  • 40g of butter 
  • Salt 
  • Black pepper 
  • Nutmeg
  • 40ml cooking cream 
  • 10ml milk
  • 30g egg

PROCEDURE.

Wash and peel the potatoes then cut them into cubes (roughly) 

Place the potatoes in a cooking pot, add water and salt then bring to boil. Remove scum all over, cover with a lid and cook till they are fork tender. Drain the water. 

Spread the potatoes on a baking tray and bake for a few seconds to dry off the potatoes. This is done because the potatoes should be mashed when dry not soggy.

Once removed from the oven do not allow them to cool. Pass the potatoes through a food mill. The food mill prevents the potato mix from having lumps and makes it smooth.
Melt the butter and add the egg yolks,cream and butter into the potato mix.Mix well. (When adding the egg and butter the potato mix should be fairly hot to ensure good binding effect. If the mixture is too hot it may cook the egg yolks) 

Add the salt, black pepper and the nutmeg.Mix well

Place the mixture in a piping bag. And pipe out the mixture on a baking mat to a spiral shape of about 5cm in diameter and 5cm in height. 



Mix a little egg and milk together to form a wash. Apply it on each of the duchess potato mix. 

Bake roughly for 5 to 10 minutes or until crests are golden brown. 

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