The Duchesse Potatoes, or duchess potatoes, are a French culinary specialty made from mashed potatoes with the addition of eggs and shaped into rosettes, using a pocket fitted with a fluted nozzle. Placed on a baking sheet, they are golden in a hot oven for a few minutes.
Duchess potatoes are more often used as a decoration rather than a garnish. They classically accompany grilled red meat (prime rib, tournedos, entrecote, etc.).
The apples amandine are duchess potatoes shaped in the shape of almonds and breaded with chopped or slivered almonds.
|Level of difficulty: easy|
|Preparation time : 15 min|
|Rest time : -|
|Cooking time : 30 min|
|Total time : 45 min|
|Ingredients: 6 people|
|500 g of potatoes|
|50 g butter|
|3 nice sized eggs|
- Place the washed and peeled potatoes in a saucepan filled with cold salted water.
- Once the boiling point has been reached, continue cooking for about 10 minutes.
- Pass the potatoes with the vegetable mill or press mashed potatoes.
- Make sure the mashed potatoes are completely dry.
- Desiccate on the fire adding the butter.
- Remove from the heat and add the egg yolks.
- Fill a pastry bag fitted with a fluted nozzle and form small rosettes on a baking sheet lined with baking paper and lightly buttered
- Melt butter with a brush on the duchess potatoes.
- Preheat oven to 180 ° C.
- Put in the oven for a few minutes.
- Dress up and serve!
Quote about cooking:
“Good food is honest, sincere and straightforward.”Élisabeth David / French country cuisine