Posts Tagged ‘parsley butter’

 (pommes de terre duchesse)
3 large Russet potatoes
3 tbs butter
1/4 cup cream
2 egg yolks
kosher salt
freshly ground pepper
Peel potatoes and slice in half lengthwise. In a medium pot, cover potatoes with well-salted water and bring to a boil. Reduce heat and simmer until very tender to the tip of a knife. Drain.
Press potatoes through a potato ricer or food mill and into a large bowl.
Heat butter and cream together and fold into potatoes. Season to taste. Fold in egg yolks until combined. Do not overmix.
Scoop potato mixture into a large piping bag fitted with a large star tip.
Line a baking sheet with parchment paper and pipe potatoes into 8 to 10 swirling mounds. Bake at 350F for about 25 minutes, until edges of potatoes are browned.
Drizzle with parsley butter (also known as “hotel butter”).
Parsley Butter
1 tbs finely chopped parsley
1/4 cup butter, soft
kosher salt/fresh ground pepper
a squeeze of fresh lemon (about 1/4 tsp)
Combine ingredients. Season. When ready to use, melt in a small pot (or microwave) and drizzle over duchesse potatoes.

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