Sunday, February 28, 2016

Duchess Potatoes

Yet another dish that was made long time back and have sat in my draft for a long long time.

I made this dish to host my sister and brother-in-law before my sister popped. And here I am posting this so late when my baby nephew is already a month plus old!

These dainty potato rosettes goes well with any grilled steaks and roast meats, and are definitely a good alternative to the usual mash potatoes.  A little effort needed before you can sink your teeth into them but I assure you, it is worth it ;)

Duchess Potatoes
Recipe by Marshall Cavendish Mini Cookbook (Potatoes series)
Serves 4

450g potatoes, peeled and thickly sliced
1 tbsp butter
1 large egg, lightly beaten
Salt, to taste
Ground white pepper, to taste

1. Cover and cook potatoes in a pot of simmering salt water for 10minutes, or until potatoes are tender. Drain well and discard water in pot.

2. To evaporate excess moisture in potatoes so that a more fluffy potato mixture can be obtained, return potatoes to dry pot and shake over low heat for 1-2 minutes. Shaking pot will prevent potatoes from sticking to the bottom of pot.
3. Rub potatoes through a fine sieve, or press through a ricer. Add butter while potatoes are warm. Beat with a wooden spoon until mixture is very smooth. Mix egg gradually into potato mixture. Season with salt and pepper.
4. Lightly oil a baking tray. Spoon potato mixture into a piping bag fitted with 1-cm star nozzle and pipe rosettes onto baking tray.

5. Bake in a preheated oven at 190deg C for 10-15min, or until golden. Dish out immediately and serve while still hot.

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