Duchesse Potatoes (brioches
en pommes de terre) Recipes
Ingredients :
2lb potatoes
4oz butter
3 tbsp cream
1 whole egg + 2 egg yolks
salt, pepper
grated nutmeg
Method :
Peel and cook the potatoes in boiling,
salted water. Drain and dry over a low heat. Mouli or sieve and, while
still hot, beat in the butter and cream, then the eggs, reserving a
little egg for glazing. Season generously with salt, pepper and nutmeg,
and beat hard to a smooth paste. Roll three-quarters of the mixture into
20 balls, then roll the remaining quarter into 20 small balls and put
them on top of the others. Glaze the brioches with the reserved egg and
place no a greased oven sheet, not too close together. Bake in a hot
oven 200C, 400F, Gas 6 for 20 minutes. The brioches can be served with
tomato sauce.
