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Duchess potatoes

  • 0:20 Prep
  • 0:35 Cook
  • 8 Servings

Ingredients

  • 750g Sebago (brushed) potatoes, peeled, coarsely chopped (see note)
  • 2 tablespoons butter, melted
  • 2 egg yolks
  • Pinch of white pepper
  • Melted butter, extra, to grease
  • 2 egg yolks, extra
  • 1 tablespoon water
  • Fresh curly parsley, to serve
  • Salt, to season

Method

  • 1
    Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until very tender.
  • 2
    Drain and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated.
  • 3
    Use a potato masher to mash the potato until smooth. Use the back of a spoon to press the potato through a fine sieve into a bowl. (Alternatively, use a mouli.) Stir in the butter and egg yolks. Season with salt and white pepper.
  • 4
    Preheat oven to 200°C. Brush a baking tray with extra butter to lightly grease. Line with non-stick baking paper.
  • 5
    Place the potato mixture in a piping bag fitted with a 1.5cm fluted nozzle. Pipe 16 rosettes onto the prepared tray.
  • 6
    Combine the extra egg yolks and water in a bowl. Brush over the potato rosettes. Bake in oven for 20 minutes or until lightly browned. Place on a serving platter. Top with a sprig of parsley to serve.

Source: taste.com.au

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