Duchess Potatoes are a delicious and refined side dish, ideal for pairing with roasted meats or fish. This recipe, originating from France, uses potatoes, butter, egg yolks, and salt. The potatoes are boiled, mashed, and combined with melted butter and yolks. The resulting mixture is then piped onto baking sheets to create lovely golden peaks. After a short baking in the oven, the duchess potatoes will be ready to be served hot and fragrant.
Boil the potatoes with the skin on
Once cooked, drain them, peel and pass them through a potato ricer into a saucepan
Place on the stove, add the butter and mix carefully
Remove from heat and incorporate three salted egg yolks into the mixture
Put the puree into a piping bag with a star nozzle and gently press to create small 'puffs' on the buttered baking sheet
Brush them with the fourth yolk and place in a preheated oven at 200 degrees for a few minutes
Let them brown and serve immediately
Piping Bag
Baking Sheets
France
| Energy (kcal) | 196.77 |
| Carbohydrates (g) | 14.25 |
| of which Sugars (g) | 0.47 |
| Fat (g) | 14.37 |
| of which Saturates (g) | 7.87 |
| Protein (g) | 2.87 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.01 |
