Duchess Potatoes are a delicious and refined side dish, ideal for accompanying roast meats or fish. This recipe, originating from France, calls for 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 beautiful golden tufts. After a short cooking time in the oven, the duchess potatoes will be ready to be served hot and fragrant.
Boil the potatoes with the peel
Once cooked, drain them, peel and mash them using a potato masher, letting the puree fall into a saucepan
Place on the heat, 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 form small 'puffs' on a 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
| Energia (kcal) | 196,77 |
| Węglowodany (g) | 14,25 |
| w tym cukry (g) | 0,47 |
| Tłuszcze (g) | 14,37 |
| w tym kwasy tłuszczowe (g) | 7,87 |
| Białko (g) | 2,87 |
| Błonnik (g) | 1,25 |
| Wyprzedaż (g) | 0,01 |
