3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
Monday, November 21, 2011
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
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.