Duchess Potatoes

Pommes de Terre Duchesse, a classic French side dish, is seasoned mashed potato mixed with eggs and shaped from a piping bag onto a tray and baked until golden brown. It is important the mixture is slightly stiffer than mashed potatoes. If you don’t have a piping bag use a little plastic bag and cut a hole in the corner or put the mixture in Dariole molds.

Ingredients make 12

750 g peeled and chopped potatoes

140 g butter

½ tsp finely chopped fresh dill

1½ tsp sea salt

½ tsp ground black pepper

2 eggs (100g)

2 tbls grated parmesan cheese

120 g melted butter

1 tsp sweet paprika

Method

Place the potatoes in salted water over medium heat and bring to the boil. Cover and simmer for approx. 20 minutes. Preheat oven to 200ºC normal bake. Drain the water from the potatoes. Mash the potatoes with a masher or use a ricer. Add butter, dill, salt and pepper and blend evenly. Add the eggs and mix and then add the parmesan whisk until smooth. Place the mixture in a piping bag with a star nozzle. Pipe mixture in rosettes on baking lined trays. Drizzle the melted butter on top of the potatoes and sprinkle the paprika on top. Bake in the oven until golden brown approx. 15 minutes.

Note: I used russet potatoes for this recipe though you can use any middle of the range potatoes. This mixture can also be used as topping for pies. You can also use egg wash on the potatoes instead of melted butter.