Serving Size: 4
Preparation Time: 0:30
Boil 3 medium Idaho potatoes in lightly salted water until they are easily pierced by a knife. Peel them and rice them. If you do not have a potato ricer, mash them well or rub through a wire strainer. You want 1 lb riced potatoes, about 2 1/2 cups.
Mix in the butter (1/2 oz=1 tbl) first and then the egg yolk. (Save the white for another use.) Season with salt and pepper to taste. Some people like a pinch of nutmeg, freshly ground.
These can be put through a pastry bag with a star tube to use as a border, or can be piped onto a lightly oiled cookie sheet and baked in a 400 F oven till nicely browned. If you are going to put them under the broiler and want them to brown quickly, beat an egg yolk with a pinch of salt and a tablespoon of water. Brush lightly with this egg wash.
Croquette Potatoes: The mix can be chilled and rolled into a broomstick shape (or balls, or pears, or what ever shape you like) on a floured board, and cut into 2 inch lengths, then dipped into eaten egg and then bread crumbs or corn flakes or slivered almonds and deep fried at 350 F till golden brown. Makes 12 pieces. One of my favorite foods.
3 slices of very stale bread, coarsely chopped
If you add 6 oz of pate'a choux (see recipe under baking) per pound of Pommes Duchesse and mix well, you can bag this out into deep fat for Pommes Lorette (potato puffs) I love these. As you squeeze the pastry bag with one hand, use a knife dipped in the fryer to cut two inch lengths off as they exit the bag. Don't splash yourself with the hot fat (350F)
What you want to remember for Pommes Duchesse is that the proportions are 1 lb cooked riced potatoes, 1 egg yolk, 1/2 oz butter. You can make this with instant potatoes by preparing the instant package first. Done properly, you will be suprised at how good it can be! Follow the package directions carefully, omitting any butter or seasoning. Use water, not milk.
Note: ATECO No. 1465 set has a bag and 2 tubes that are just right for this recipe.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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This page modified February 2007
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