Garlic Infused Duchess Potatoes

2015-03-06

 This recipe serves 8

Ingredients

  • 2 1/2 lbs potatoes, baking, similar size ( 6-7 , 4 /12 x 2 )
  • cold water Water, municipal
  • 6 large egg yolks Egg, yolk, raw, fresh
  • 6 Tbs soft butter Butter, without salt
  • 4-6 Tbs heavy cream Cream, fluid, heavy whipping
  • 1 tsp salt Salt, table
  • 1/8 tsp pepper Spices, pepper, black
  • pinch nutmeg
  • garlic powder to taste

Method

Step 1

Scrub potatoes and drop into cold salted water. Over a high heat bring to a boil; then boil, partially covered for abour 25 mins. until tender and mealy but not mushy. Drain, and peel at once. Immediately put through ricer or food mill. Measure 4 cups into a saucepan, and tir over moderate heat for 2-3 mins until most of the excess moisture has evaporated. Remove from heat, beat in the egg yolks, then the butter and 4 tbsp of cream. Beat in a little more cream by dribbles, if you think they will take it, BUT the mixture must be fairly firm so they will hold their shape. Beat in salt, pepper, garlic powder and nutmeg; taste to correct seasoning. While still warm, fill a large pastry bag which has a large nozzle on it, with the potato mixture. Form swirls on a greased ovenproof casserole. Bake in the upper third of the oven for 25-30 mins or until lightly browned. Serve as soon as possible.

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