I have a shaky area for pureed potatoes. They're so warm and consoling and simply appear to go with pretty much every winter supper splendidly. At the point when I'm serving an occasion supper, such Beef Tenderloin, Slow Roasted Prime Rib, or Honey Mustard Glazed Ham, I like to spruce up my pureed potatoes a piece.
These Parmesan Duchess Potatoes are one of my preferred approaches to carry some additional tastefulness to my vacation table. Cushioned and velvety inside with a rich, fresh outside, these independently funneled potato puffs make an excellent introduction. They're a simple method to revive an old most loved for your supper visitors.
Rich and smooth inside with rich, firm outsides, these Parmesan Duchess Potatoes are a simple method to hoist pureed potatoes for an amazing side dish.
Parmesan Duchess Potatoes on a preparing sheet
I have a shaky area for pureed potatoes. They're so warm and ameliorating and simply appear to go with pretty much every winter supper consummately. At the point when I'm serving an occasion supper, such Beef Tenderloin, Slow Roasted Prime Rib, or Honey Mustard Glazed Ham, I like to spruce up my pureed potatoes a piece.
These Parmesan Duchess Potatoes are one of my preferred approaches to carry some additional polish to my vacation table. Soft and velvety inside with a rich, fresh outside, these separately channeled potato puffs make a lovely introduction. They're a simple method to revive an old most loved for your supper visitors.
Duchess Potatoes are a French planning joining pureed potatoes with egg yolks, margarine, and seasonings. When blended, the potatoes are funneled into singular servings and prepared until hot and brilliant.
For this formula, I've included ground parmesan cheddar for an additional layer of flavor. (I've made them in the past with different cheeses, for example, Gruyère, and utilizing Dubliner as the garnish for my Stout-Braised Short Rib Cottage Pie.)
A touch of nutmeg is customary to the formula. It gives the potatoes a modest trace of warmth that plays particularly well with the nutty parmesan.
- 3 pounds Yukon gold potatoes , peeled and cubed
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter , softened, plus 2 tablespoons melted for brushing the potatoes
- 1/2 cup plus 2 tablespoons Parmiganno Reggiano , divided
- 1 teaspoon kosher salt , plus additional to taste
- 1/2 teaspoon freshly ground pepper , plus additional to taste
- pinch grated nutmeg (optional)
- 3 egg yolks
- Place cubed potatoes in a large pot with enough cool water to cover by 2 inches. Add a pinch of salt, bring to a boil, reduce heat, and simmer until potatoes are soft, about 15 minutes. (You can also cook the potatoes in a pressure cooker according to your manufacturer's directions.) Drain potatoes well in a colander and let stand 5 minutes.
- Preheat oven to 425 degrees F (standard) or 400 degrees F (convection).
- In a large bowl, pass potatoes through a food mill or ricer, or mash well with a masher. Stir in softened butter with a wooden spoon until melted and combined. Add heavy cream, 1/2 cup grated Parmigiano Reggiano, salt, pepper, and nutmeg. Adjust salt and pepper to taste. Add egg yolks, one at a time, stirring until incorporated. Transfer potato mixture to a pastry bag fitted with a large star tip.
- Line two baking sheets with parchment and spray with cooking spray. Pipe potatoes onto the sheet in 3-inch circles, about 2-inches in height, leaving about 2-inches between mounds (the potatoes will spread slightly as they bake). Freeze for 15 minutes, until just firm.
- Gently brush potato mounds with melted butter and sprinkle with remaining Parmigiano Reggiano.
- Bake until tops are golden and centers are hot, about 20 minutes. Let stand a few minutes before transferring to a platter with a thin spatula. Serve hot.
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