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rosemary sriracha chicken thighs, skillet corn
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Wednesday, November 23, 2011

Duchess Potatoes

duchess potatoesI got this recipe from Pinterest, it was originally published here.  I didn't pipe the potatoes, so the presentation isn't as pretty, but I was just making these for a weeknight dinner, so presentation wasn't so important.  And I am not good at piping.  And piping something hot sort of scares me.   These potatoes remind me very much of my favorite potatoes, truffled potatoes.  These would be great for a dinner party because you could prepare the ramekins beforehand and just bake them when you are ready to serve.
Duchess Potatoes

2 pounds potatoes
Salt to taste
2 tablespoons salted butter
¾ cup grated cheddar cheese
½ teaspoon ground white pepper
1 egg, lightly beaten
1 teaspoon paprika
½ teaspoon water

Peel potatoes, add to pot, cover and bring to a boil. When the pot comes to a boil, add salt to taste. Cook until fork tender, about 20 minutes. Preheat oven to 400 degrees. Mash potatoes while hot and ensure that there are no lumps. Add butter, white pepper and cheese to potatoes while it is still hot. Mix thoroughly and taste for seasoning (salt and pepper). Mix in beaten egg ensuring that it is fully incorporated into the mixture. Snip one bottom-end of the plastic zip bag about ¾-inch across. Add the potato mixture to the bag and squeeze the top in order to force the mixture through the hole in the bag. Pipe the potatoes into the ramekins going in a circular motion until the ramekin is filled about 1 above the rim. Repeat until all the bowls are filled. Transfer the bowls onto baking sheet/tray. In the small bowl, add the paprika and ½ teaspoon water and make into a paste. Using the pastry brush, lightly brush the edges of the potatoes. Bake in preheated oven for 30 minutes or until the edges are lightly brown.
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1 comment:

Pretty. Good. Food. said...

Mmmm, these potatoes sound so good! Can't wait to give the recipe a try :)

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