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Duchess Potatoes
A German classic served with festive roasts all over the country: mashed potato with egg yolk, butter or margarine and nutmeg is piped onto a baking tray as rosettes through a star nozzle and baked golden brown in the oven. The fine peaks turn crisp while the inside stays light and creamy. Serves 4.
Kochzeit
70 min
Portionen
4
Zutaten
8
Nährwerte
pro Portion326 kcal
Kalorien
8 g
Eiweiß
16 g
Fett
39 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Peel the potatoes, cut them into evenly sized pieces and boil them in salted water until soft.
- 2
Drain off the water and let the potatoes steam off briefly in the open pan, then press them through a potato ricer while hot.
- 3
Stir the three egg yolks and the butter or margarine into the still warm mixture and season it well with salt, nutmeg and pepper.
- 4
Leave the mixture to cool until it is only lukewarm and pipes easily.
- 5
Preheat the oven to 200 °C conventional and line a baking tray with baking paper.
- 6
Fill the potato mixture into a piping bag with a large star nozzle and pipe 12 to 16 rosettes onto the tray, leaving a little space between them.
- 7
Beat the remaining egg yolk with the milk and brush the rosettes thinly with it.
- 8
Slide the tray into the oven on the middle shelf and bake the duchess potatoes until golden brown.
