Today's recipe is a variation of a simple mashed potato, it is Duchess potatoes, French pommes duchesse. They are a creation of the most classic French cuisine, a mashed potato enriched with egg yolk and seasoned with black pepper. The most striking thing about these potatoes is not so much the recipe itself as its presentation. The usual thing is to prepare them as if they were a flower, with the help of a pastry bag and a star mouthpiece you can get small, delicate and elegant bites.
These duchess potatoes are perfect as a garnish for any of the dishes you prepare for these parties, as an accompaniment to a Wellington sirloin or a round of baked beef, are perfect.
This recipe presents a mashed potato with the particularity that it is consumed gratinated, so that both its appearance and its taste will acquire a very nice touch. The ingredients used to make this purée are potatoes, a good source of complex carbohydrates. Butter and milk are added so that the protein and mineral content, as well as fat and calories will be slightly increased.
The first thing we are going to do is to wash the potatoes well with water and cook them, for this we will use a pot with enough water to cover the potatoes and a dessert spoonful of salt, over high heat and when it reaches the boiling point we add the potatoes and cook them for 20 minutes or until you can prick them and be tender. The cooking time will depend a bit on the size of the potatoes, but it will be around 15 or 20 minutes. The potatoes will be cooked with skin to avoid puddling during cooking. Excess water will affect the texture of the mash we want to achieve.
Once we have the cooked potatoes, we drain them and remove the skin.
Mash with a fork or mashed raisin and add the butter, milk, pepper, a pinch of nutmeg and the tablespoon of olive oil. We continue smashing the potatoes until we eliminate the possible lumps and all the elements have integrated perfectly.
Check and rectify salt pepper to taste.
Separate the white from the yolk of one of the eggs and add the yolk to the potatoes.
We stir well until we have a uniform cream.
In a pastry bag we place a star-shaped nozzle. The mouthpiece must be quite large because if not the puree could get stuck, and make it difficult to exit through a small hole.
Fill the sleeve with the mashed potato.
On a baking sheet we place a sheet of anti-alias paper. Which will facilitate the subsequent removal of the potatoes.
With the pastry bag we are making piles directly on the paper. And we paint each one with beaten egg.
With the oven previously heated to 200 º C, we introduce the baking tray and put the grill option.
The Duchess potatoes are ready by the time we see that they are golden, in 2 or 3 minutes.
Note: the amounts indicated are for 4 people, cooking 25 min preparation 40 min.
- 500 gr of potatoes
- 1 tablespoon of B