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Posts Tagged ‘potato ricer’

 (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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(recipe courtesy of Christine Deschatelets)
2 medium white potatoes, peeled and quartered
1 cup milk
1/4 cup warm water from cooking the potatoes
2 large eggs, beaten
3/4 cup lard or shortening
1/2 cup sugar
1 tsp salt
4 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast
Topping
1/2 cup sugar
1 tsp ground cinnamon
3 tbs cup melted butter
Cook potatoes in boiling water until tender. Pass through a potato ricer and set aside 1 cup to cool.
Place potatoes, milk, water, eggs, lard, sugar and salt in the pan of a bread maker. Cover with flour and place yeast on top. Set machine to “Dough” function.
When dough is ready, turn out onto a lightly floured surface, kneading in a little more flour, if necessary, to form a workable dough. Roll to 1/2-inch thick and cut using a 2 1/2-inch doughnut cutter. Place on greased baking sheets. Cover with lint-free kitchen towels and let rise until almost doubled (about an hour in a warm place). Bake at 350F for 15-20 minutes, until lightly golden. Brush warm doughnuts lightly with butter and dip in cinnamon sugar.

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