Best 4 Pommes Byron Recipes

POMMES DUCHESSE

Steps:

• In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
• Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
• Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
• Melt the remaining 1/2 stick butter in a small pot over low heat.
• Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

POMMES BYRON RECIPE - (4.4/5)

Steps:

• Preheat oven to 400 degrees F. Pierce the potatoes a couple of times. Put them on a baking sheet, and bake them in the oven for 40 minutes or until tender. Remove from oven to cool enough to handle, but use while still warm. Cut in half from pole to pole. Scoop out the flesh into a bowl, and if desired, leave ¼ inch rim of potato so you can use these potato skins for Loaded Potato Skins later. See Note. Mash the potatoes with 1 Tbsp. room temp butter and 1 egg yolk per potato; season with salt and pepper and ½ cup Gruyere cheese and ¼ cup parmesan. Mound smoothly together and cover with plastic wrap, and put into refrigerator for 30 minutes. Remove from bowl, and place onto a floured surface, and using floured hands, roll into a log, slice into disks 1½ inch thick. (You may have more than 4 disks, depending on the size and number of potatoes used.) Using your hands, quickly shape into smooth disks that are flat on 2 sides, and rounded into disks. Again 1½ inch to 1¾ inches thick. On medium heat in large skillet, add 4 tablespoons butter and 2 tablespoons olive oil. Gently lower each potato disk into the skillet, being careful as they are fragile and can fall apart. Fry to a golden brown on both sides. It is recommended that you use 2 spatulas, one on each side as you gently turn them. Remove from skillet to an ovenproof platter. Wash an egg in cool water; dry; and use the large end to make a little depression in the center of each potato disk about ½ to 1 inch deep. Fill depression with creme fraiche, mascarpone, or sour cream. Then sprinkle grated Gruyere cheese over the top. Place under the broiler, watching carefully so it doesn't burn, for around 60-90 seconds. Remove, sprinkle with additional chopped chives or parsley if desired, and serve. Variations: add sliced scallions to the potatoes when mashed in Step 3; use a different cheese, like Cheddar cheese, in Step 9.

POMMES DE TERRE LORETTE

Steps:

• Make duchesse potatoes:
• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
• Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
• Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
• Make pâte à choux:
• Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
• Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
• Form and fry potatoes:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
• Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
• Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

POTATOES ELIZABETH

Steps:

• Mix sour cream, soup, salt, potatoes, onion and cheese well.
• Pour mixture into a greased 9" x 13" baking dish.
• Sprinkle with corn flake crumbs and drizzle with butter.
• Bake in a preheated 350 degree F.
• ,oven for 45 minutes, or until brown and bubbly.
• Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.