DUCHESSE POTATOES
These crispy, fine looking potato 'cakes' are a welcomed feature to many dishes, and with some interesting extra flavors they can be served on their own at social gatherings. They are worthwile to make, even if the time of cooking and baking is long (anyway you don't have to do anything while they are cooking!).
4 servings:
1 kg/2 lb. starchy potatoes, peeled and cut into halves
50 g/2 oz butter
3 egg yolks
seasoning like salt, pepper, nutmeg, chopped parsley
beaten egg for wash
Cook the potatoes until you can stick a fork through them, drain the water, and dry them on a low heat stove until they are not steaming anymore (watch so they don't burn). Preheat the oven to 190 C/375 F and beat the egg yolks while you wait. When the potatoes are not steaming anymore, purée them while they are still hot, add butter and egg yolks, and the seasoning to the potatoes. Mix everything, first by hand, and then take the hand held mixer and run it through the mixture so you get a smooth potato paste. Now prepare a baking tray with a baking parchment paper, and prepare a piping bag with a star nozzle. Transfer the potato paste into the piping bag and pipe it onto the baking paper in a desired shape. Brush the potatoes lightly with egg wash and put them into the oven for about 12 minutes, until they have browned and are crispy. Serve while they are still hot!