Pommes Duchess
Source of Recipe
net
List of Ingredients
Pommes Duchess
Serves 4-5
3 large floury (as opposed to waxy) potatoes
150 gm unsalted butter (cubed)
150 ml double cream
fresh nutmeg
Ensure the butter is at room temperature for this recipe. Peel and wash the potatoes. Prepare the potatoes as you would when making normal mashed potato (cut each potato in half length ways, and then each half into 6 or 8 medium sized pieces. Place in a deep pan, cover in cold water, add a good handful of salt and bring to the boil). Once boiled, drain well in a colander and place back into the pan, and mash until all noticeable lumps are gone. Place a fine sieve or chinois over a bowl and, using the back of a spoon or ladel, pass the mashed potato through the sieve. When all the potato has been passed, add the cream, 100g of the butter and a pinch of grated nutmeg, and beat well until light and creamy.
Place the mixture into a large piping bag fitted with a medium nozzle, and pipe 12 to 15, 2 1/2 inch high swirls onto a buttered baking tray. The swirls are created by piping a circular base of potato onto the tray, and building-up rings of decreasing size on top of each other, until it ends in a peak (5 to 6 rings is about right). Melt the remaining 50 grams of butter and brush over the potato swirls. Place in an oven preheated to 200 degrees Celsius for 8 to 10 minutes, until lightly golden. Variations can be made on these duchess by adding herbs, garlic, mustard, cheese, or just about anything else to the mix before piping.
Recipe
|
|
member logon
