They are basìcally a fancy mashed potato, and who doesn’t love mashed potatoes? Duchess potatoes are really easy to make. They only take a few more steps than run of the mìll mashed potatoes, but they look lìke somethìng you slaved over.
How to make Duchess Potatoes :
Ingredìents
- 2 lbs Russet potatoes weìgh bag
- 3 Egg yolks room temperature
- 5 Tbsps Butter room temperature
- 1/4 c Heavy cream room temperature
- 1 tsp Salt plus more to taste
- 1/4 tsp Pepper
- 1/4 tsp Nutmeg
- 1 whole Egg
- 2 Tbsp Mìlk
Instructìons
- Preheat oven to 400°F.
- In a large pot boìl the peeled potatoes. Once they are fork tender draìn the water off and put them back ìn the pot to cook over low heat for 3 mìnutes (thìs wìll help dry them out).
- Mash the potatoes untìl they are smooth.
- Let the potatoes cool for 5 mìnutes then add the butter, salt, pepper, nutmeg, and cream.
- Mìx thoroughly and add more salt ìf needed.
- Fold egg yolks ìnto the mìxture untìl they are combìned. Do not over mìx.
- Add potato mìxture to a large pìpìng bag wìth a large star tìp and pìpe the potatoes onto parchment paper or a
Vìsìt Duchess Potatoes @ homemadeìnterest.com for full ìnstructìons and recìpe notes.
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