Duchess Potatoes Baked in the Oven
6 servings
60 minutes
Duchess potatoes are an exquisite potato side dish that captivates with its airy texture and delicate flavor. This recipe has roots in European cuisine, where chefs aimed to give aristocratic flair to simple ingredients. Baked shapes of mashed potatoes enriched with cream, egg, and nutmeg acquire an appetizing golden crust and rich aroma. The side dish pairs perfectly with meat and fish dishes and will also adorn a festive table. The light creamy consistency inside and crispy surface create a harmony of flavors, making each serving a gastronomic delight.
1
Preheat the oven to 190 degrees.
2
Place the boiled potatoes on a baking sheet and put them in the oven for 10-15 minutes.
- Potato: 2 kg
3
Take the potatoes out of the oven and mash them with a potato masher.
4
Let it cool in a bowl for 5 minutes.
5
Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg, and 3/4 cup of cream.
- Egg yolk: 8 pieces
- Butter: 250 g
- Salt: 2 teaspoons
- Ground nutmeg: to taste
- Double cream 40% fat: 1 glass
6
Mix everything thoroughly. Taste and make sure there is enough salt.
7
Fill a pastry bag with the potato mixture and shape the duchess potatoes.
8
Beat the egg with the remaining cream and cover all the shapes with this mixture.
- Chicken egg: 1 piece
- Double cream 40% fat: 1 glass
9
Bake until golden brown at the edges.
