Duchesse Potato Ghosts

Total Time:
40 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 pounds large red potatoes
  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
  • 1 1/4 cups milk
  • 3 large egg yolks
  • Garnish:
  • Small dark seeds such as nigella (black onion seeds), cumin seeds, or caraway seeds for ghosts; "eyes"
Directions
  • Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.

  • While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.

  • Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.

  • Preheat oven to 400 degrees F.

  • Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip. On potatoes in dish pipe potatoes close together into pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes." Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.

  • Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.


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