Duchess potatoes

Картофени дукеси 1024x681 Duchess potatoes

Duchess potatoes


1 kg potatoes
80-100 ml milk cream
2 eggs
Salt and pepper
1 egg yolk and some oil


Wash and peel the potatoes. Boil for 15 minutes in salted water. Check with a knife if they are well cooked through. Drain water and dry the potatoes briefly on the heat.

Then mash them evenly. Add the eggs, cream, a little salt, pepper and nutmeg. Whisk with a hand mixer or manual whisk until smooth fluffy consistency that could be piped through a pastry bag.

Line a wide ovenproof dish with baking paper. Fix a 10 mm star point to a piping bag. Fill it with the preparation and pipe small meringues on the baking paper. Gently brush each with the egg yolk diluted with a tablespoon of oil.

Bake the duchess potatoes at 200°C until golden or about 15-20 minutes. Serve hot as an appetizer, side dish or main course.

Картофени дукеси 2 682x1024 Duchess potatoes

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2 Responses to Duchess potatoes

  1. This Duchess potatoes looks delicious. Must a try. Thanks for sharing the recipes.

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