This is a make-do recipe that I came up with after finding my pastry tube mysteriously gone. Since I couldn't pipe the potatoes as usual, I had to do something else. Voila, a very attractive side dish and easy to make.They are cooked as for a custard to make sure they do not dry out and they will puff much nicer with the moisture in the oven. I would also put in onion puree and perhaps minced chives for more color and flavor. Using a food processor to mix everything makes the whole process much easier and I like the consistency of the taters better. Since this is so basic, almost any savory seasoning can be used, depending on what your main course will be.
Provided by Queen Dragon Mom
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Put an oven rack in the middle position in the oven.
- Cool the potatoes just enough so they can be handled, but still very warm.
- Mash them well and push them through a fine chinois or sieve.
- Turn the mash out into a food processor, using the chopping blade.
- Scatter the chunked butter around on the potatoes.
- Process for about 5 minutes until the butter is completely incorporated.
- It helps if the taters are still quite hot.
- Scrape the sides of the processor bowl, return top.
- Turn processor on and add eggs, starting with the whole egg.
- Pour them in very slowly so they incorporate but do not cook.
- Process until the consistency is similar to a standard souffle mixture.
- Set mixture aside.
- Bring water to a boil on the stovetop.
- Butter ceramic ramekins and fill 3/4 full with potato mixture.
- Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
- Bake for 1 hour, or until tops have puffed and are golden brown.
- Remove from oven and cool slightly on a rack.
- Serve warm in the ramekins.
- Paprika or other seasoning can be sprinkled over the top of the mixture before baking.
Nutrition Facts : Calories 206.3, Fat 12.5, SaturatedFat 7.2, Cholesterol 125.3, Sodium 22.3, Carbohydrate 20.1, Fiber 2.5, Sugar 1, Protein 4.3
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Suraiya Aktar
a_suraiya@yahoo.comI'm not sure what I did wrong, but my potatoes turned out dry and crumbly. I'm going to try again with a different recipe.
Sewanyana Lowlence
l-s@hotmail.comThese were the perfect side dish for my holiday dinner. They were elegant and delicious.
Badsha Mobile
b-m@gmail.comOverall, I thought this was a good recipe. The potatoes were light and fluffy, and the cheese and herbs added a nice flavor. I would definitely make them again.
rodney baptiste
baptiste-r@hotmail.frI had some trouble getting the potatoes to hold their shape. I think I might have over-mixed them.
Bilawal soomro
bsoomro69@hotmail.comThese potatoes were a little bland for my taste. I think I would add more salt and pepper next time.
Deborah Ayomide
deborah-ayomide@hotmail.comI love how versatile this recipe is. You can add different herbs or cheeses to change the flavor. I also like that you can make them ahead of time and then just reheat them when you're ready to serve.
Mohammad RiFaT
mrifat@gmail.comThese potatoes were so easy to make and they looked so elegant. I will definitely be making them again for special occasions.
Shivam Shah
ss3@gmail.comI made these Duchesse potatoes for a potluck and they were a big success. Everyone raved about how good they were.
Urgen Stephen
s.u50@yahoo.comI followed the recipe exactly and the potatoes turned out perfectly. They were crispy on the outside and fluffy on the inside. My family loved them!
Liam Hayes
hayes97@gmail.comThese Duchesse potatoes were a hit at my dinner party! They were so light and fluffy, and the cheese and herbs added a delicious flavor. I will definitely be making these again.