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Duchesse Potatoes II

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Ingredients

  • 4 pounds large red potatoes
  • 6 tablespoons unsalted butter - (3/4 stick) cut into pieces
  • 1 1/4 cups milk
  • 3 large egg yolks
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.

While potatoes are simmering, in a small saucepan heat butter with milk over moderately-low heat until melted and keep warm.

Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.

Preheat oven to 400 degrees. Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch star tip. On potatoes in dish pipe potatoes in the bag. Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.

Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.

This recipe yields 8 servings.

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