Monday, May 02, 2005

Duchess Potatoes

Duchess Potatoes (Adapted from Veg Times)

3 pounds russet potatoes, cubed
3/4 cup sour cream
4 tablespoons butter
2 egg yolks
1/2 cup chopped fresh chives

Preheat oven to 400

In a large pot, add potatoes and enough water to cover. Bring to a boil, reduce to medium and cook until the potatoes are soft - 10 to 15 minteus. Drain.

Mash potatoes until smooth - stir in butter and sour cream. Mix in egg yolks and chives. Season with salt and pepper to taste, giving one more stir to combine.

Scoop potatoes into a large pastry bag fitting with a star or plain tip. Pipe 8 large ovals onto parchment lined baking sheets. Bake until the edges begin to turn a golden brown - about 25 to 30 minutes.

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