Duchess potatoes

  • Time cooking time: 10 minutes
  • Yield Serves: 8

Ingredients

    2 pounds potatoes
    3 ounces butter, soft
    4 egg yolks
    to taste salt and pepper
    1/4 teaspoon grated nutmeg

Preparation

    Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
    Spoon the potato mixture into a pastry bag fitted with a -inch sawtooth tip. Pipe potato mixture into small mounds onto a buttered baking sheet.
    Bake 8 to 10 minutes, or until golden brown.

    Variations:
    MASAGRANS:
    Shape potato duchess into patty shells. Bake
    POTATO GALETTES:
    Shape potato duchess in 2 to 3-inch rounds cakes, or into rectangular shapes.
    POTATO MARQUISE:
    Potato duchess mixed with tomato paste and paprika.
    BERNY POTATOES:
    Add to duchess potato, chopped truffles, and sliced almonds
Notes
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