Duchess potatoes

Duchess potatoes

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A rich potato and egg mixture that is piped into decorative borders or rosettes, then browned under a grill or in a hot oven. It is one of the few potato recipes that can be prepared ahead.

Ingredients

Quantity Ingredient
1kg medium old potatoes, peeled and quartered
30g butter
1 teaspoon salt
pinch freshly ground white pepper
pinch nutmeg
2 whole eggs
2 egg yolks

Method

  1. Cook potatoes in lightly salted boiling water until soft. Drain well, then return to pan and shake over low heat for a few minutes to dry them.
  2. Force through a sieve into a hot saucepan, or push through potato ricer. Beat with a wooden spoon until smooth. Add butter, salt, pepper, nutmeg and lightly beaten eggs and egg yolks. Mix thoroughly. If made ahead of time, brush surface with a little butter to prevent a crust from forming.
  3. When ready to use, reheat over low heat, stirring constantly. Pipe mixture through a piping tube to make a border around heatproof platters, and brown under grill. Or pipe into rosettes on a greased baking tray and brown in a preheated hot oven to serve as a vegetable.
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