DUCHESSE POTATOES
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 1 3/4 pounds potatoes
• 2/3 cup butter, plus extra for greasing
• 4 egg yolks
• salt
Directions
Cook the whole, unpeeled potatoes in plenty of salted water for about 45 minutes, until tender.
Preheat the oven to 400°F.
Grease a cookie sheet with butter.
Drain and peel the potatoes, then put into a bowl and mash with a potato masher.
Transfer to a clean pan and place on low heat.
Stir in the butter until it is fully incorporated, then remove from the heat, season with salt and stir in three of the egg yolks.
Spoon the mixture into a piping bag fitted with a star tip and pipe 'potato meringues' on the prepared cookie sheet.
Brush with the remaining egg yolk and bake for a few minutes until golden brown.
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