- This topic has 1 reply, 1 voice, and was last updated November 4, 2014 at 11:41 pm by .
- November 4, 2014 at 11:41 pm #348310
3 pounds Red Potatoes, Peeled And Boiled
4 whole Egg Yolks
1/2 stick Butter, Softened
1/4 C Grated Parmasean Cheese
3/4 cup Heavy Cream
1 whole Egg
1 T White Truffle Oil
Preheat oven to 375 degrees.
On a baking sheet lightly sprayed with non-stick, spread out potatoes and place into the oven for 10-15 minutes. Potatoes should be dry.
Process potatoes through a ricer or food mill (or mash until lump-free). Allow to cool before adding egg yolks, butter, salt, pepper, 1/2 cup of cream and grated Parmesan.
Stir until all ingredients are combined.
Transfer to a large pastry bag. Chill for 30 minutes before piping through a large star tip in a circular/upward spiral motion to make classic Duchess shape.
Make an egg wash by mixing 1 egg with 1/4 cup heavy cream. Lightly brush the piped potatoes with egg wash.
Bake at 375 until golden brown around the edges.
Brush potatoes lightly with white truffle oil immediately after removing from oven.
Optional: Garnish with a few curls of Parmasean and fresh parsley
- You must be logged in to reply to this topic.