Margarita's International Recipes
Pommes duchesse are a fun mixture between mashed potatoes and a souffle. Basically, they are mashed potatoes mixed with egg yolk and piped into shapes similar to Danish butter cookies. They are easy to make but, as they are piped, it's imperative that they be absolutely smooth so they don't clog the tip of the pastry bag. Mine were not so they ended up being a big mess.
If I was to make them again I'd make sure that the potatoes were as cooked as possible, and I'd use an electric mixer to help with any solids.
This recipe is for four people
This recipe requires a large saucepan or cooking pot, a cookie sheet, an electric mixer, a potato masher, a pastry bag (or plastic bag with a corner cut off) and parchment paper
- 4 large potatoes
- salt to taste
- 4 Tbsp. butter, melted
- 3 egg yolks
- 2 Tbsp. milk
Preheat oven to 350°F. Line a baking sheet with parchment paper and grease.
Peel and quarter potatoes. Boil in salted water until very soft. Drain and mash them. Season with salt to taste. Mix in the melted butter and then two egg yolks. Using an electric blender, mix in medium-low speed until the potatoes are completely smooth.
Scoop the mashed potatoes into a pastry bag and pipe onto the cookie sheet making a rosette shape.
Whisk the remaining egg yolk with the milk and brush the top of the rosettes with it.
Bake until golden, about 30 minutes.
Adapted from several recipes.
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