Monday, November 21, 2011

Duchess Potatoes

Tonight I made meat and potatoes. I didn't want to look like the boring meat and potatoes plate would look, so I settled on Duchess Potatoes, which is a seasoned puree of mashed potato and egg. It is moulded into various shapes or forced from a piping bag onto a baking sheet and served as a side or topping on a dish.

Gluten-Free Duchess Potatoes
2 lbs Russet Potatoes
3 Tablespoons butter
2 tsp garlic salt
1 tsp pepper
1 egg
2 egg yolks

Heat oven to 375 degrees.
Peel and quarter the potatoes.
Bring a large pot of water to a boil and add 1 tablespoon salt.
Boil the peeled potatoes in the salted water until tender, about 20 minutes.
Drain immediately and turn them out onto a sheet pan to allow the moisture to evaporate.
While still warm, press the potatoes through a grinder or food mill.
Blend in the butter and season to taste with garlic salt and pepper.
Mix in the egg and egg yolks blending well. I like to use a hand mixer for this part.
Transfer the mixture to a piping bag. Again I use my ghetto ziplock bag with a large star tip.
Pipe single portion sized spirals onto a parchment-lined sheet pan.
Bake 15 minutes and serve immediately.
They make a cute little side dish:
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