Pommes Duchesse Recipes

POMMES DUCHESSE

Steps:

• In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
• Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
• Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
• Melt the remaining 1/2 stick butter in a small pot over low heat.
• Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

POMMES DUCHESSE GRATIN

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick each potato a few times, then bake in a shallow baking pan until tender, about 1 hour.
• When potatoes are just cool enough to handle, halve and scoop out flesh. Force flesh through ricer or food mill into a bowl.
• Heat cream with butter and garlic in a 3-quart heavy saucepan over moderately low heat until hot, then stir into potatoes. Beat in eggs 1 at a time with a fork until blended, then stir in salt, white pepper, and nutmeg. Spoon mixture into a buttered 2-quart (10-inch) round or oval shallow gratin or casserole dish. Bake until top is puffed and golden, 30 to 40 minutes.

POMMES DUCHESSE

Steps:

• Peel the potatoes and boil them in slightly salted water until soft. Then drain and press them.
• Mix in the egg,salt and the butter.
• Fill into a plastic storage bag wtih one corner cut off (or use a fancy pastry bag) and pipe onto a lined greased baking tray. Make any shape you want. I usually make 'S' shapes or circles.
• Mix egg yolk and milk and brush onto your potatoes.
• Bake at 450° oven for 10-12 minutes.

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.