1 kg potatoes
75 g butter
3 egg yolks
salt and pepper
50 g melted butter
75 g butter
3 egg yolks
salt and pepper
50 g melted butter
method
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.
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.
serving amount
serves 10
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