White Truffle and Parmasean Duchess Potatoes

Holidays & Special Occasions Thanksgiving White Truffle and Parmasean Duchess Potatoes

Viewing 0 reply threads
  • Author
    Posts
    • #348310

      Ingredients:
      3 pounds Red Potatoes, Peeled And Boiled
      4 whole Egg Yolks
      1/2 stick Butter, Softened
      1 Salt
      Black Pepper
      1/4 C Grated Parmasean Cheese
      3/4 cup Heavy Cream
      1 whole Egg
      1 T White Truffle Oil

      Directions:
      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

Viewing 0 reply threads
  • You must be logged in to reply to this topic.

Holidays & Special Occasions Thanksgiving White Truffle and Parmasean Duchess Potatoes