Today I bring you a great French recipe to accompany meat dishes or fish: potatoes duchess or as the French call: “duchesse pommes de terre”. These potatoes are very eye-catching and are very easy to prepare with Mycook, as the potatoes are prepared on the steam tray, so they do not absorb water and maintain their taste.
The recipe consists of a natural potato puree with butter and egg yolks, which is shaped with a curly nozzle before putting it in the oven, giving that characteristic shape.
This recipe can be prepared in advance and store it in the fridge, once you have given it the shape, but always covered with a cloth and no more than twelve hours. Do you dare to make these delicious duchess potatoes?
- 800 grams of potatoes
- 100 grams of butter
- 2 egg yolks
- a pinch of salt
- a little ground pepper
- Nutmeg to taste.
- First we fill the Mycook jar with a liter of water, to which we will pour salt, bay leaf and if you want to aromatize the potatoes, you can pour the aromatic herbs that you most like it.
- Then we put the steam tray and put the potatoes cut into pieces more or less than a centimeter and schedule 30 minutes,120 degrees, speed 3.
- Then we remove the water and pour into the jar potatoes, butter, egg yolks, pinch salt, pepper and nutmeg, and set 15 seconds speed 5.
- Finally we take out the puree with a tongue and put it in a pastry bag to which we will have put a curly nozzle. Form small domes on a baking sheet to which we will have covered with baking paper.
- Now bake about 15 minutes at 210 degrees with the pre-heated oven or until golden brown (depends on the oven).