Easy recipe Duchess Potatoes Recipe

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seven hundred and fiftyg Sebago (brushed) potatoes, peeled, coarsely chopped (see note) two tablespoons butter, melted two egg yolks Pinch of white pepper (Recipes by ingridients white pepper) Melted butter, extra, to grease two egg yolks, extra one tablespoon water (Recipes by ingridients water) Fresh curly, parsley (Recipes by ingridients parsley) to serveStep one Place potato in a saucepan. Cover with cold. water (Recipes by ingridients water) Duchess Potatoes Recipe. Bring to the boil over high heat. Duchess Potatoes Recipe. Cook for ten minutes or until very tender. Step two Drain and return to the pan. Duchess Potatoes Recipe. Cook over high heat, shaking the pan, for one minute or until the moisture has evaporated. Step three Use a potato masher to mash the potato until smooth. Use the back of a spoon to press the potato through a fine sieve into a bowl. Duchess Potatoes Recipe. (Alternatively, use a mouli.) Stir in the butter and egg yolks. Season with salt and. white pepper (Recipes by ingridients white pepper) Step four Preheat oven to two hundredC. Duchess Potatoes Recipe. Brush a baking tray with extra butter to lightly grease. Line with non-stick baking paper. Step five Place the potato mixture in a piping bag fitted with a one.fivecm fluted nozzle. Duchess Potatoes Recipe. Pipe sixteen rosettes onto the prepared tray. Step about six Combine the extra egg yolks and water (Recipes by ingridients water) in a bowl. Brush over the potato rosettes. Duchess Potatoes Recipe. Bake in oven for about twenty minutes or until lightly browned. Duchess Potatoes Recipe. Place on a serving platter. Duchess Potatoes Recipe. Top with a sprig of parsley (Recipes by ingridients parsley) to serve..