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Duchesse Potatoes (Pommes Duchesse)

ingredients

serves 10
1 kg Duchesse Potato Mixture (see below)
2 eggs (eggwash)

method

1. Place the mixture into a piping bag with a star tube.

2. Pipe onto a greased baking sheet in a spiral shape with a base of 2 cm to a height of 2.5 cm, allowing 2 pieces per portion.

3. Sprinkle the surface of the potatoes with eggwash.

4. Place in the oven at 200°C until the outer surface turns a light golden colour and the inside is hot.




duchesse potato mixture (pommes duchesse)

1 kg potatoes
75 g butter
3 egg yolks
salt and pepper
50 g melted butter

1. Boil the potatoes in salted water for 20 - 25 minutes until cooked.

2. Drain and place the pan on the stove to dry out any surplus water.

3. Pass the potatoes through a sieve and return to a clean saucepan. Add the butter, egg yolks and seasoning and stir with a wooden spatule over heat until the potato mixture is well bound but not overmixed.


Note
If the mixture is to be piped through a piping tube it needs to be a little softer than for its other use; to soften it a little more butter should be used. Hand-moulded Duchesse Mixture needs to be on the firm side as there is a tendency for the moulded potato to disintegrate when fried. To adjust it potato flour or powder may be added as necessary.

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