Duchesse Potatoes

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
8 servings

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
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 400F. 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 star tip. On potatoes in dish pipe potatoes in the bag. 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.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Zesty Potato Salad

    Recipe courtesy of Paula Deen