I love Duchess potatoes:
I have made the "mountains" with sac a poche and I have put them over a
baking paper:
http://tinypic.com/ivlch3.jpg
Just out of the fire.
http://tinypic.com/ivlf6s.jpg
http://tinypic.com/ivlfef.jpg
I hope you enjoy this recipe
Cheers
Pandora
*Duchess cheese Potatoes*
Category: potatoes
Nb persons: 4
For 20 Duchess
400g potatoes - peeled
70g reggiano cheese
50g butter - liquefied
1 egg - whole
1 egg yolk
1/2 tsp nutmeg
1/2 tsp white pepper - grated at the moment
1 tsp salt
Light the oven and bring it to 220°C - 425F (Healing up and down)-
Peel potatoes and cut them in 2 cm (3/4''😉. Put this pieces in boiling and
salted water till they are soft. When potatoes are ready, drain in a
colander. Then put them in a baking pan and put in the oven to dry for 2 -3
minutes.
Mash potatoes and put the purè in a bowl. Add all the ingredients of the
recipe (I haven't wrote, but if you want you can also put some minced
parsley), and mix well. Let the dough rest for about 15 minutes (better in
the fridge).
Cover a baking pan with oiled paper, then take a sac a poche (with curly
top) and put inside the dough. Make 20 little mountains of dough and put in
the oven. Cook till Duchess are golden.
Serve as side dish (for example with zucchini filled with meat) or entrèè.
Nutritional facts per serving (daily value):
Calories 178kcal
Protein 3g (6%)
Total Fat 11g (18%)
Sat. 7g (34%)
Chol. 73mg (24%)
Carb. 16g (5%)
Fiber 3g (10%)
Sugars 1g
Calcium 20mg (2%)
Iron 1mg (4%)
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