food travel & lifestyle
for
MAD MED
About the Recipe
French Duchess Potatoes are rich, elegant, and buttery with a crunchy twist. They are a perfect side dish to accompany roasted meat or fish. Impossible not to love them!
Ingredients
2.2 lb Starchy Potatoes
3 Egg Yolks
1 Whole Egg
4 Tbs Butter + 1 Melted
4 Tbs Parmigiano Reggiano
Nutmeg to Taste
2 Tsp Sea Salt
Preparation
Choose the same size potatoes so they can cook evenly.
Wash and brush off the potatoes from any residual soil.
Place them in a large pot.
Add water till all the potatoes are covered.
Add a Tbsp of coarse sea salt.
Bring the potatoes to a boil, then reduce to simmer.
Let them cook all the way through.
Once cooked, drain them.
Cut them in half while still hot.
Prepare a medium size pyrex bowl.
Mash the potatoes into the bowl using a potato ricer. (The cut section faces the ricer ring.)
Remove the potato peel from the potato ricer and repeat till you mash all the potatoes.
Add the butter and 1/2 of Parmigiano Reggiano, and mix using a silicone spatula.
Add the egg yolks and mix energetically.
Add the remaining Parmigiano Reggiano, grated nutmeg, and sea salt and mix.
Prep a baking sheet nonsticky pan and brush it with melted butter.
Prepare the piping bag (large size) with a large star piping tip.
Fill the piping bag with the potato mix.
Pipe the potatoes on the baking tray, keeping the same distance from one another.
Pipe the potatoes as if you were piping a cupcake going in circle three times.
Beat an egg and very gently brush the piped potatoes.
Sprinkle a pinch of salt.
Bake at 210-220 C (410-428 F) for 15-20 minutes till golden brown.
Enjoy!