Mashed Potatoes For Piping Recipe
Ingredients
1 lb bay, or sea, scallops 3/4 cup water squeeze of lemon juice 3 tablespoons butter 1 medium onion, finely chopped 1 cup (1/4 lb) mushrooms, quartered 1 clove of garlic, crushed with 1/2 teaspoon salt 3/4 tablespoons flour 3/4 cup fish, or vegetable, stock, or liquid from cooking scallops 2 teaspoons tomato paste salt black pepper, freshly ground 3/4 cup red wine 2 tomatoes, peeled, seeded and cut in 8 pieces 1/4 cup browned breadcrumbs 1/4 cup melted butter mashed potatoes (for piping—optional, see box) 1 tablespoon chopped parsley 4 scallop shells, or individual heatproof baking dishes
Directions
Boil 3 potatoes for 15-20 minutes or until tender, drain and dry well.
Mash or put through a sieve.
Gradually beat in 34 cup scalded milk, with about 2 tablespoons butter, and sea- son to taste.
The potatoes can be kept hot up to 30 minutes by pouring 2-3 tablespoons hot milk over the leveled surface in the pan and then covering with pan lid.
Beat again before filling into a pastry bag, fitted with a large star tube, and pipe thickly on the shells.
Brown in the oven or under the broiler.
Note: if egg yolks are added to potatoes with the butter—stiffening and further enriching the mixture—this becomes the famous Duchesse potato puree
Mash or put through a sieve.
Gradually beat in 34 cup scalded milk, with about 2 tablespoons butter, and sea- son to taste.
The potatoes can be kept hot up to 30 minutes by pouring 2-3 tablespoons hot milk over the leveled surface in the pan and then covering with pan lid.
Beat again before filling into a pastry bag, fitted with a large star tube, and pipe thickly on the shells.
Brown in the oven or under the broiler.
Note: if egg yolks are added to potatoes with the butter—stiffening and further enriching the mixture—this becomes the famous Duchesse potato puree
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