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Serves: 8
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
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:
duchess potato, chopped
truffles, and sliced almonds
