Duchess Potatoes are potatoes that have been steamed until tender. They are put through a potato ricer or food mill. Egg yolks, butter, salt, pepper, and additional seasoning are added.
Usually, these potatoes are piped into rossettes shapes, brushed with butter and baked in the oven. They look beautiful.
I wanted to make a different shape and play with it. I did a standard potato duchess recipe. I separated a 1/3 of the potato puree mixture aside and I added basil puree. On a sheet pan (or half, depend on how much it is) well oiled, I spread the first layer of potato with an off set spatula. I had to wet the spatula for a smoother finish. I let it the first layer to set up in the cooler, while the other mixture was warm to room temp. I placed the basil potato as the second layer and repeated the same process I did for the first layer. When i had the three layers set, with a pastry comb, I made the wavy lines on top. I brushed carefully with whole butter. Potatoes were baked in a 375 F degree oven until golden brown.
After potatoes were done, I pulled from the oven and let it cool all the way. With a knife, I made evenly rectangle shapes and pick them up with a small off set spatula. For service, potatoes were place on a cooking platter and reheated in the oven until hot. They were brushed again with whole butter and finished with more salt and pepper on top.
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