Duchess potatoes. Welcome to old school, fancy schmancy mashed potatoes. Duchess potatoes are a rather precious way of serving mashed potatoes; they've been piped in decorative swirls, usually formed into individual portions, painted with butter, and browned in the oven. They taste great. I think it has to do with the butter. And the cream. And the way that both the tops and bottoms get browned. They're actually rather addictive. You can easily scale up this recipe. To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a 425°F oven 20 minutes before serving to brown. Ingredients 2 pounds potatoes or 1KG, peeled and cut into chunks Salt 1/4 cup heavy cream (Double thick cream) 4 tablespoons butter, divided 1/4 teaspoon nutmeg 1/2 teaspoon black pepper 3 egg yolks Method Place potatoes in a medium to large pot and cover with a couple inches of cold water. Add a couple teaspoons of salt to …
Showing posts from February, 2013
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