Duchess potatoes are a classic in French cuisine but it has long been transferred borders and it is already a bit a classic in all the gastronomies of the world. A very elegant garnish, ideal to accompany meats, these homemade duchess potatoes are more than a potato puree, but enriched with the egg yolk and baked a few minutes. If you want a height garrison, without a doubt, these these Dukes potatoes will show your table. They are easy to elaborate and the result is 10. In recipes, we tell you how to get traditional Duchess potatoes so that they look at your table without any complication.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Acommonamiento | 🤯 Difficulty |
| Ingredients to make homemade duchess potatoes, easy and delicious: |
| 600 grams of potatoes 50 grams of butter 3 egg yolks 25 grams of peeled hazelnuts 1 pinch of salt 1 pinch of newly ground black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make homemade duchess potatoes, easy and delicious:
1. The first thing we are going to do to make our home Duchess potatoes is to peel and wash the potatoes. Chop them if you want to be cooked before. Put them in a pot with water and salt to taste. We will cook them until they are tender for about 30-40 minutes.
Trick: It is better to use old potatoes that have more starch.
2. Once the cooked and tender potatoes are, drain the water and make them well with a fork. It is better not to do it with the blender so that they do not release water. We also incorporate chopped butter, a little salt and pepper. Chafamos until you get a puree to mold the duchess potatoes easily.
Trick: The butter will melt quickly if we add it to the still hot potatoes. This preparation is known as Duchess puree.
3. Let the mashed potatoes a bit and add the yolks one by one and mix quickly so that the yolk does not set.
Trick: As for this Duchess potato recipe we will not need egg whites, you can freeze them for months or until we need them for another preparation, well closed in a plastic bag.
4. We preheat the oven at 180 ºC. While the puree cools a little, we split the hazelnuts finely with a knife.
5. We line a tray with baking paper and introduce the potato puree in a pastry bag with a star-shaped nozzle. We make eight large piles of puree with the sleeve (everything must be spent). We will separate the lots from each other, because when the home duchetic potatoes are baked, they usually spread to the sides a little.
6. Sprinkle with the chopped hazelnuts and go down with them a little the beak that we have made with the nozzle, so that the hazelnuts are better above. Bake with heat up and down 180 ºC for 10-15 minutes or until you see the edges a little golden.
Trick: You can cook the fried or baked duchetic potatoes but in the original recipe they are baked.
7. Better if we serve immediately duchess potatoes.
