Duchesse Potatoes
Another classic potato dish.
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Servings: 6 Servings
Calories: 125kcal
Cost: £3.00
Equipment
- 1 Large Pot
- 1 Wooden Spoon
- 1 Colander
- 1 Ricer
- 1 Mixing Bowl
- 1 Piping Bag with Star Nozzle
- 1 Baking Tray
Ingredients
- 1½ lb. Potatoes peeled and cut in half. King Edward or Maris Piper are recommended. 680g
- 3 each Eggs 2 yolks only, using the rest for egg wash.
- 1 oz Butter 25g
- Salt & Pepper, to taste
- 1 Pinch Nutmeg
Instructions
- Place the potatoes in a pan and cover with salted water.
- Bring to a boil and cook until tender (approx. 20 minutes).
- Drain immediately and return to the pan to evaporate any extra water.
- Pass through a ricer or use a potato masher to make a smooth puree.
- Season to taste with salt, pepper and nutmeg.
- Allow to cool slightly and mix in the butter and the 2 egg yolks.
- Place the mixture in a piping bag with a star nozzle and pipe into uniform “castles”, approximately 1” /2cm wide and 2”/5cm tall, on to a lightly greased baking tray.
- Bake in a hot oven at 230˚C/450˚F for 2-3 minutes to firm up slightly, then brush with egg wash and return to the oven for another 5 minutes to brown.
Notes
A nice touch is to make an indent on the top of the piped potatoes and place a small dollop of tomato in it, before baking and sprinkling with some chopped parsley when cooked. This is the classic French dish of “Pommes Marquis”.
Nutrition
Calories: 125kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 1mg