This dish has been on my to-make list for a few years now. I saw them for the first time in a Vegetarian Times magazine and loved how cute they looked and I was sure my potato loving husband would love these. But it took me so many years to actually make them that too when my husband was traveling :-)
All that this dish requires is boil and mashed potatoes which are then combined with sour cream, butter, some chives and egg yolks. Then the mixture is put into a piping bag with a star or round tip and then piped & baked till golden. My Duchess potatoes didn't get that pretty swirl shape -- not sure why -- but they tasted great. The outside firms up after baking, but the inside is light and airy.
I wanted to make it without the egg, but I wasn't sure if I could just leave it out. So I went ahead and added the egg, just in case. So any of you tries making this dish without the egg, please let me know in the comments -- TIA.Ingredients: Serves 8 Russet or Yukon Gold Potatoes - 3 medium
Unsalted Butter - ¼cup Low fat Sour Cream - ¾cup
Egg Yolks - 2
Chives - 2tbsp, finely chopped
Salt & Pepper - to taste
Method:
- Preheat oven to 400°F. Grease a baking sheet and keep ready.
- Boil potatoes until tender. I pressure cooked the potatoes for about 5~6 whistles. Peel and mash the potatoes until very smooth. Stir in the butter, sour cream, egg yolks, chives, salt & pepper. Mix well.
- Place the mixture in a piping bag fitted with a star tip or round tip and pipe into swirls onto the prepared baking sheet.
- Bake for 25~30 minutes or until the edges turn golden.
Linking this to Valli's 'Cooking from Cookbook Challenge: November -- Week 3'.
