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Serves 4
Scrub potatoes well and put in a saucepan of cold water. Add a
good pinch of salt and bring to a boil and cover. When the potatoes
are about 1/2 cooked (about 15 minutes), strain off 2/3 of the water,
replace lid and reduce heat so potatoes gently steam until fully
cooked.
Drain and peel immediately by simply pulling off the skins. Mash
while hot (see next paragraph).
While potatoes are being peeled, bring milk to a simmer.
Beat eggs into hot mashed potatoes and add enough hot milk to mix
to a light consistency, suitable for piping.
Beat in butter and season with salt and pepper.
Notes and Tips:
If potatoes are not peeled and mashed while hot and if hot milk
is not added immediately, the Duchesse Potato will be lumpy and
gluey.
If you only have eggs whites, this recipe will still work well.
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