Duchess Potatoes

I really never heard of duchess potatoes.
Why I Chose this recipe is just because I canl't find the recipe started with "D".
Originally plans to make the devil dogs. But since I've done the chocolater on the other day... I have to find another resource..
Here it is!


And also most importantly I chose this recipe for there're two lonely potatoes sitting at the side of corner in the kitchen. and for my thrifity nature, I find that I can use this opportunity to kill two birds with one stone, which is realizing my A to Z cooking plan, and also make two poor little potatoes backing somewhere home.(actually my stomach, hahaha!)
I plan to bring some of these to my best friend, Lulu, who I'll see her today for a speech, to my surprise, I totally forget to bring to her....my poor memory..., finally my dad tasted some, and mostly I did....
Taste like soft french fries!
 (I have to admit that the flavor is really "heathy", too little salt I add, and no heavy cream inside...)
But I believe you can make more delicious as I did!

I also try to some alternative of sweet potatoes. Sweet version!


Duchess Potatoes

Adapted from PW ree.

Servings: 16
Pre time: 30 mins
Cook time: 20 mins

Ingredients:
2 potatoes
2 egg yolks
1/4 stick butter
2 tsp salt
black pepper
1 whole egg
100g milk

Instructions:

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

烤箱預熱400度,  將煮好的馬鈴薯放在烤盤上, 烤10到15分鐘, 或是烤到表面水分都蒸發.

Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.

從烤箱拿出馬鈴薯, 放進食物攪拌機中攪碎後, 冷卻5分鐘左右, 加進蛋黃, 奶油, 然後大大方方的放進幾撮鹽巴, 黑胡椒, 一撮豆蔻粉, 3/4杯的鮮奶油, 用橡皮刮刀攪拌至均勻, 請嚐嚐看夠不夠鹹. (我就是少了這個動作 所以味道很”健康”)

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.

Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

放進擠花袋中, 裝上星型擠花嘴, 利用旋轉的手勢擠出馬鈴薯泥, 讓它變成螺旋的造型. 現在來製作幫馬鈴薯上色的塗醬, 混合一個蛋和1/2杯的全脂鮮奶油, 輕輕的用刷子刷上剛剛擠好的馬鈴薯泥 (如果馬鈴薯已經冷卻個1個半小時以上, 這個動作會簡單許多)

Bake at 375 until golden brown around the edges. Serve on a pretty platter!

Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!

放進200度烤箱, 烤出金黃色邊緣後, 就可以放上美美的盤子, 上桌囉!

可以預先做好馬鈴薯泥放在冰箱中, 最後上桌前再烤就可以囉!!