Duchesse Potatoes II

Duchesse Potatoes II
Duchesse Potatoes II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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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