Potato Duchesse For Garnish Recipe
Summary
CuisineAsian
Ingredients
| Potatoes | 1 pound | |
| Eggs | 2 | |
| Butter | 1 Ounce | |
| Salt, Pepper and Nutmeg | 1 To taste | |
| Milk | 2 Tablespoon |
Directions
Wash, peel and thickly slice the potatoes.
Cook them in salted water.
Drain on paper toweling or place them on a pan and into the oven for a few minutes to dry.
Blend the potatoes in a food processor.
Add the butter and process again until well mixed.
Place the mixture into a saucepan and over low heat simmer until the batter is fairly thick.
Remove from heat.
Beat in the eggs and a little milk until well combined to give a smooth consistency.
Season with salt, pepper and nutmeg, beating well.
Place the potato batter in a pastry bag fitted with a fancy tube.
Pipe decoratively all around the ovenproof serving dish of your choice.
Broil until light and golden.
Serve hot.
Cook them in salted water.
Drain on paper toweling or place them on a pan and into the oven for a few minutes to dry.
Blend the potatoes in a food processor.
Add the butter and process again until well mixed.
Place the mixture into a saucepan and over low heat simmer until the batter is fairly thick.
Remove from heat.
Beat in the eggs and a little milk until well combined to give a smooth consistency.
Season with salt, pepper and nutmeg, beating well.
Place the potato batter in a pastry bag fitted with a fancy tube.
Pipe decoratively all around the ovenproof serving dish of your choice.
Broil until light and golden.
Serve hot.
Chef
