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MICHAEL SYMON Duchess Potatoes

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Give your mashed potatoes a makeover with this recipe!

ingredients
DUCHESS POTATOES
2 pounds russet potatoes (about 4 potatoes, peeled and cut in to large chunks)
3 tablespoons unsalted butter (softened, room temperature)
3 tablespoons whole milk (plus 1 tablespoon, or use heavy cream)
1/2 teaspoons nutmeg (freshly grated)
2 egg yolks (plus 1 whole egg for egg wash)
salt and freshly ground black pepper (to taste)

directions
Preheat oven to 425ºF. Line a sheet tray with parchment paper.
In a medium-sized pot, add the potatoes, cover with cold water and season with salt. Place over medium-high heat and bring to a boil. Cook the potatoes until fork-tender. Drain potatoes well then add back to empty pot.
Off the heat, add the butter and mash until there are no lumps. Add the milk and nutmeg, and fold to combine. Season to taste with salt and pepper. Fold in the egg yolks.
Transfer mixture to a piping bag fitted with a star tip. In a circular motion, pipe 3 inch high mounds of the potato mixture on prepared baking sheet. Continue with remaining potato mixture. In a small bowl, add 1 egg and 1 tablespoon cream and mix to combine. Brush potatoes with the egg wash and bake for about 20 minutes, until golden brown and slightly crisp on the outside.
Serve Duchess Potatoes with Mario’s Steak au Poivre.
Tips:
– Use a potato rice to get a smooth mashed potato without letting it get gummy.
– Make the potatoes ahead of time!. Pipe them on a sheet tray. Keep in the refrigerator. When your guests come over for dinner, brush with egg wash and bake!
– Don’t fill piping bag to the top with potatoes, or you will have no control over the bag. Instead, fill the bag halfway for better control.

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