Duchess Potatoes are a delicious and refined side dish, ideal to accompany roasted meats or fish. This recipe, originating from France, involves the use of potatoes, butter, egg yolks, and salt. The potatoes are boiled, mashed, and combined with melted butter and yolks. The resulting mixture is then placed in a piping bag and arranged on baking sheets to create pretty golden tufts. After a short baking time, the duchess potatoes will be ready to be served hot and fragrant.
Boil the potatoes with their skins on
Once cooked, drain them, peel them, and pass them through a potato ricer into a saucepan
Place on the heat, add the butter, and mix carefully
Remove from the heat and incorporate three yolks into the mixture, add salt
Put the purée 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
Francia
| 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 |
