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Tuesday, November 27, 2012

Taste Buds: Duchess Potatoes

112712_duchessPotatoes

I am not really into being super fancy just to be super fancy. Usually with our everyday meals things are kept pretty simple, i.e. easy to make. However there are those special occasions where something a little outside of the ordinary can make your dinner extraordinary. These Duchess Potatoes for instance, little towers of mashed potatoes made beautiful, go above and beyond to give that extra wow factor. Of course they take an extra step from making just plain ole mashed potatoes but my favorite part is that you can make them ahead of time. Just keep them tucked away in the refrigerator for hours before you actually need to cook them. So extraordinary that is pretty but still isn’t super difficult.

    RECIPE: CHICKEN STEW & DUMPLINGS
INGREDIENTS
for the potatoes
2.5 pounds russet potatoes, peeled
4 egg yolks
½ stick butter, softened
1 teaspoon salt
¼ teaspoon nutmeg
1/4 cup plus two tablespoons milk

for the egg wash
1 egg
¼ cup milk

DIRECTIONS
1. Boil potatoes until fork tender, drain water in a strainer.
2. Preheat oven to 375 degrees. Lay potatoes on baking sheet and bake for 15 minutes. This helps dry out the water.
3. Beat potatoes using mixer. Once smooth allow to cool for about five minutes.
4. Add egg yolks, butter, salt, pepper, nutmeg and milk.
5. Transfer to a large pastry bag and pipe in a circular motion to form a spiral.
6. Refrigerate piped eggs for a half hour.
7. Make egg wash by mixing together egg and milk. Lightly brush the piped potatoes with the egg wash.
8. Bake at 375 until golden brown.

2 comments:

Jess said...

Hmm..I don't think your image got sized properly!

paul peggy zeus said...

Pretty potatoes

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