Duchesse Potatoes

duchesse potatoes

Here is what I think about potatoes:-Potatoes are good source of  Fiber, potassium, vitamin, and vitamin B6 content, with its lack of cholesterol all support heart health potatoes are available worldwide and all year. They are cheap to grow, rich in nutrients and they can make a delicious treat.
Potatoes were first domesticated in the Andes in South America up to 10,000 years ago.
Potatoes help to reduce inflammation and constipation. Medium potatoes contain around 164 calories and 30 percent of the recommended daily B6 intake.
Potatoes are full of iron, calcium, magnesium and zinc while is good to maintain bone and strength. Potatoes play a vital role in energy metabolism by breaking down carbohydrates and proteins into glucose and amino cells.
Duchesse potatoes
Preparation time: 10minutes
Cooking time: 45minutes
Portion: 4to5 dish

Ingredients                                            Quantity
Potatoes                                                2pounds
Unsalted butter                                      4 tablespoon
Nutmeg                                                  ¼ teaspoon
Black pepper                                          ¼ teaspoon
Egg yolks                                                3
Salt                                                          According to taste
Egg-wash                                                Require

1. Peel and remove the eyes from the potatoes. Cut into even pieces.
2. Place the potatoes into pots and cover with cold water with salt added. Bring to the boil and simmer gently until the potatoes are tender.
3. When cooked drain well and allow the potatoes to steam dry before placing in the oven to dry out for a few minutes.
4. Pass the potatoes through a mouli fitted with a medium plate, a ricer or into a mixer fitted with a paddle attachment and mix until well pureed.
5. Place the puree into a clean pan and add the egg yolks and butter. Mix in well with a wooden spoon over moderate heat. Salt, Pepper, nutmeg to taste.
6. Put the duchesse mixture into a piping bag fitted with a large star tube.
7. Pipe the mixture into cone shaped spiral mounds (about 5 cm high) onto a lightly greased baking tray, allowing pieces per portion.
8. Place the tray into a moderate oven for a few minutes to dry the surface.
9. Lightly brush the surface with egg –wash and return to the oven until golden brown.