Decambrine parties are approaching and many people already plan with which dishes will entertain their guests. The traditional main dishes almost never fail on the table, however when choosing the snacks and garrisons, most people are doubtful. Garrons are very important during Christmas Eve because they decorate the main dishes and complement or balance their flavors. That is why RecipesGratis shares with you an exquisite and attractive garnish for the most special dinner of the year: the homemade duchess potatoes. A Christmas recipe that will leave you very well … All year! The Duchess Baked are a classic recipe that never goes out of style, however there is currently a very interesting version called Fondant potatoes. And they are a perfect garnish for meats and fish since they will never leave you badly to the diners.
| 🚻 12 Diners | 🕘 45m | 🍵 Acompaomamiento | 🤯 Discreculture |
| Ingredients to make baked Dukes potatoes: |
| 500 grams of potatoes 50 grams of butter 1 whole egg 2 egg yolks 1 pinch of nutmeg 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make baked Dukes potatoes:
1. I have everything necessary to prepare this wonderful recipe of baked duchess potatoes. Put the utensils on hand and measures or weighs the ingredients.
2. Lave the potatoes very well before cooking them, until the water comes out clean. Remember that vegetables generally have a lot of land. Then cut the potatoes. Subsequently place a saucepan with water, wait for it to boil and deposit the potatoes. You can apply the salt here or later when preparing puree. Remember, if you apply the salt now then you will only rectify if you are at the point you want. Wait 15 or 20 minutes before verifying the texture of the potatoes. Click one with the fork to check if they are soft, and if the fork is hooked, they still need more cooking. Collect the potatoes inside a strainer. Wait a few minutes until they drain very well without letting them cool. This step is important for the subsequent preparation of mash, the basis for baked potatoes.
Trick: There are several options for the cut: in half with shell, in 4 parts with shell or in skinless cubes. Why cut the potato? To facilitate cooking. You can also cook them whole or chopped.
3. crush the potatoes until a pair consistency puree. Here any utensil is valid: a mashed machine, a steak potatoes and even a simple fork.
Trick: The important thing is to get a homogeneous texture, without lumps, to obtain a good mass for baked duchess potatoes.
4. Add the butter and mix until it integrates it into mashed.
Trick: It is important that puree is still hot when the butter adds, because both ingredients are better incorporated.
5. Separate the yolk from the egg white, reserve the yolk. Then, add the two whole eggs and the reserved yolk to mash. At this point the potato puree becomes a soft dough. Quick mix until a couple consistency, very similar to traditional puree. Finally, add the salt to taste and a pinch of nutmeg.
Trick: If you do not find nutscate for the baked duchess potatoes in the supermarket is not a problem, try a touch of star anise.
6. Prepare a mold or tray with butter or aluminum and butter paper. Pour the puree inside a pastry sleeve. Before starting to fill the sleeve, bend halfway with the edges out. Fill with the mixture 3/4 parts of the sleeve. Returns the end wider to its place, press the content to bass. To close the sleeve, turn the empty space like a screw. Then, press the manga and let out some dough, so the air will come out. Before starting to model I advise you to practice a little on a dish. Do not worry because the mixture will not be wasted, because then you can return it to the bowl or sleeve. Then form the Dukes potatoes in the form of a round or rosette rosette.
Trick: If you do not have butter or do not want to use it, you can place baking paper or capils. Another option is to use a cupcake mold. If the mold is anti-adherent much better.
7. put the duchess potatoes preheated at 180 ºC for about 10 or 15 minutes or so until you see that the edges begin to brown. Then take them out and leave them to temper.
Trick: The cooking time of baked Duchess potatoes can vary according to your appliance.
8. Magnificent! The external texture of the homemade duchess potatoes is crispy and the juicy interior. Perfect to accompany meat and fish. If you prepare black roast for Christmas and use this garnish, it will be the delight of all diners. Baked Duchess potatoes are an elegant and appetizing alternative, a classic of French cuisine. Will you accompany your star dish with this exquisite garnish? Whatever the date you prepare these baked potatoes, please share your experience. If you add a photo … much better!
