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Pommes Duchesse-French style piped potatoes
Ingredients
This simple potato dish makes an impressive passed appetizer. I like to add a little hot sauce to my potatoes but you can use nutmeg, a dash of red chillie powder, finely chopped green chillies, even curry powder!
SERVES 8
INGREDIENTS
1/2 kg brown cooking potatoes
2.5 tbsp. softened butter
2 egg yolks beaten
1.25 teaspoons Tabasco or more to taste
salt and white pepper to taste
For brushing:
1 whole egg whisked with 1 tsp. heavy cream
Instructions
METHOD
Steam potatoes until soft and fully cooked through. Cool, then peel.
Mash potatoes. Then cream them using a potato ricer or a food mill. You can also use a Puran Patra but do not grind in a mixie. You want to get a very smooth, somewhat fluffy, grain free potato mash.
Using a fork stir together potatoes, beaten yolks, butter, Tabasco, salt, and pepper in a bowl and smooth and well mixed. Taste for seasonings.
Preheat oven to 350F. Line this tray with wax or parchment paper. Use a little bit of the potato mixture to stick the paper to the tray on 4 sides.
Keep the brushing liquid of egg and cream ready.
Transfer potatoes to a piping bag fitted with a 3⁄4" star tip.
Squeeze and pipe twelve 16 individual stars about 1" high.
Using a pastry brush or in the absence of one brush each star with a little egg mixture-be carefully not to damage the shape. Don't press or push just lightly brush. Set tray in the middle of the oven.
Bake until golden brown, 35–45 minutes.
Remove from the oven and let sit no more than 5 minutes.
Gently, using a very flat spatula remove each star and place on a serving tray. Serve immediately.
To use the leftover egg whites try my chocolate macaroon recipe.
http://www.taradeshpande.in/pommes-duchesse-french-style-piped-potatoes/All content copyright: Tara Deshpande
