Duchess Potatoes

PennyAuthorPenny
00

Posh mash !

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Yields46 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1kg potatoes peeled and chopped
 2 tablespoons butter, melted
 2 egg yolks
 Pinch of white pepper
 Melted butter plus extra, to grease
 2 egg yolks
 1 tablespoon water
 Salt and pepper

1

Heat oven to 200c

2

Put the potatoes in a saucepan. Cover with cold water.

3

Bring to the boil over high heat.

4

Cook until very tender.

5

Drain and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated.

6

Mash the potatoes until really smooth.

7

Stir in the butter and egg yolks.

8

Season with salt and white pepper.

9

Line a baking tray with greaseproof paper.

10

Put the potato mixture in a piping bag fitted with a fluted nozzle.

11

Pipe 16 rosettes onto the prepared tray.

12

Mix the extra egg yolks and water in a bowl.

13

Brush over the potato rosettes.

14

Bake in oven for 20 minutes or until lightly browned.

Ingredients

 1kg potatoes peeled and chopped
 2 tablespoons butter, melted
 2 egg yolks
 Pinch of white pepper
 Melted butter plus extra, to grease
 2 egg yolks
 1 tablespoon water
 Salt and pepper

Directions

1

Heat oven to 200c

2

Put the potatoes in a saucepan. Cover with cold water.

3

Bring to the boil over high heat.

4

Cook until very tender.

5

Drain and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated.

6

Mash the potatoes until really smooth.

7

Stir in the butter and egg yolks.

8

Season with salt and white pepper.

9

Line a baking tray with greaseproof paper.

10

Put the potato mixture in a piping bag fitted with a fluted nozzle.

11

Pipe 16 rosettes onto the prepared tray.

12

Mix the extra egg yolks and water in a bowl.

13

Brush over the potato rosettes.

14

Bake in oven for 20 minutes or until lightly browned.

Duchess Potatoes

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