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Duchess Potatoes Recipe



hollywood florida personal chefl



An old classic, serve this duchess potatoes recipe at your next dinner party



Preparation Notes: 30min, plus cooling and chilling
Cooking Notes: about 50min


Ingredients
800 g Desiree potatoes, peeled and cut into even 4cm (1 1/2in) chunks
25 g (1oz) unsalted butter
1/8 tsp ground nutmeg
1/8 tsp ground white pepper
50 ml (2 fl oz) double cream
2 tbsp. milk
large egg yolk


Directions
  1. In a large pan, cover potatoes with cold, salted water. Bring to the boil, reduce the heat and simmer gently for 30min until completely tender and a knife can be inserted with no resistance. Drain (reserving pan) into a colander and set aside to steam dry.
  2. Press potatoes through a ricer into the reserved pan or mash until smooth. With a handheld electric whisk, beat in the butter, nutmeg, pepper, cream, milk, yolk and plenty of salt until smooth.
  3. Line two large baking sheets with baking parchment. Spoon potato mixture into a piping bag fitted with a 2cm (3/4in) star or flower nozzle (we used a Jem 1B flower nozzle). Pipe 16 swirls, each about 6.5cm (21/2in) wide, on to the sheets, spacing apart. Chill for 20min.
  4. Preheat oven to 200°C (180°C fan) mark 6. Cook the potatoes for about 15-20min until light golden. Cool on sheets for 5min before carefully removing to a warm serving dish with a palette knife. Serve.
By 


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