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Julia's Pommes Duchesse

Veteran Member
8089 posts
Joined: Dec 14, 2005


Posted to Thread #29934 at 1:37 am on Oct 25, 2017

Duchess Potatoes

From The Way to Cook by Julia Child

1½ lb. baking potatoes
3 egg yolks
3Tbs. butter
2 Tbs. heavy cream
Salt and freshly ground white pepper
Freshly grated nutmeg
½ cup grated Swiss cheese

A potato ricer, (potatoes mashed another way may clog the pastry tube), a pastry bag with a ½-inch star tip, 1 or 2 baking sheets, lightly buttered and floured.

Peel and quarter the potatoes. Boil in salted water until tender. Drain, then put through a ricer. You should have about 2 cups.

Beat the egg yolks one by one into the warm potatoes, then the butter and cream. Season to taste. While still warm, pipe them onto the prepared baking sheets; sprinkle lightly with the cheese. Set aside at room temperature.

Half an hour before serving, reheat and brown lightly in the upper third level of a 400°F oven.

NOTE: Duchess Potatoes can also be piped as an edible border onto an ovenproof platter.

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