Duchesse potatoes is one of the first thing you learn in a french chef school as it is a classic accompaniment to many meat dishes . It is really easy to realise and will impress your guest during diner parties . I often serve mine with stews and casseroles dish as the potatoes will soak up the sauce , a delish.
Serves 4 :
*600 grs of peeled potatoes
*50 grs of butter
*4 egg yolks
*salt and nutmeg
*2 tbsp of garlic butter( optional)
1.Cook the potatoes in a pot of salty water until soft.
2.Preheat the oven at 180 degrees Celsius.
3.Drain the potatoes , mash them in a bowl.
4.Add the butter and egg yolks to the mash , season with salt and nutmeg.
5.Using a piping bag with a star nozzle , pipe the potatoes to the desired shape on a roasting tray lined with parchment paper.
6.With a brush you can spread some melted garlic butter on the duchesse potatoes before cooking .
7.Cook in the oven for around 10 minutes or until the potatoes are golden colour and crispy.