duch*ess Potatoes Recipe with Parmesan - Striped Spatula (2024)

FAQs

What is the distinctive ingredient used to make duch*ess potatoes? ›

Egg yolks — egg yolks are a key ingredient in duch*ess potatoes as they prevent them from collapsing. Save the egg whites to whip up some meringue cookies or a classic gin fizz co*cktail!

I love butter and cream more than someone should, but if you add too much, your duch*ess potatoes will collapse, and lose their shape, with some of that fat separating and leaking out anyway. So, if you're craving Joël Robuchon's pommes purée, this might method may not be for you.

What Kind of Potato is Most Often Used for duch*ess Potatoes? You want to use a starchy potato such as Yukon Gold or Russet. We prefer to use Russet potatoes. They not only taste great, but they also make a perfectly creamy mashed potato.

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

Add 1/4 cup of milk and 4 tablespoons butter and mash the potatoes with a potato masher until no lumps remain. Crack the egg into the center of the potatoes and stir well to mix the egg into the potatoes. If needed, add additional milk to get the potatoes to the consistency you prefer.

Directions. 1Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface. 2Remove the potatoes from the oven and process potatoes through a ricer or food mill.

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish. When breaking down the potatoes, it's important to take care not to "overwork" them.

Originating from France, the first known recipe for duch*ess potatoes was published sometime in the mid 1700s. Interestingly, according to Simply Recipes, “around that time, potatoes were illegal in France, since they were believed to cause leprosy and death.

Drainage: If you don't drain the potatoes thoroughly after boiling, they can become mushy and fall apart. Make sure to drain them well and shake the pot to remove any excess water. Type of potato: Different types of potatoes have different levels of starch and can behave differently when boiled.

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

Can you put raw eggs in mashed potatoes? ›

Sure as long as you put the egg right into the potatoes when it's still piping hot and also make sure that the egg is room temp to prevent big heat loss on the potatoes. After that stir it immediately so the egg is actually mixed in. Then the rest of the ingredients such as butter, heavy cream can be added to the mix.

Trapping that spud in aluminum foil where the moisture cannot escape results in a wet potato. Over baking the potato in foil cannot be seen (or easy to smell that it is overcooked) so you can end up with dark brown skin on the bottom, tough to eat and giving off a slightly burnt taste.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

Do not add cold milk or cream to the pot of piping hot potatoes. Not only will this cool the dish down, but the cold liquid will not absorb into the hot potatoes very well. Warm the liquid in a saucepan on the stovetop or in a glass measuring cup in the microwave.

duch*ess potatoes are classic old-school French cuisine: riced boiled potatoes, mounted with egg yolks and butter, and seasoned with nutmeg.

History. The first known recipe for the dish was published in La Nouvelle Cuisinière Bourgeoise in 1746. The phrase à la duch*esse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture.

Popular varieties of floury potato include King Edward and Maris Piper.

They are lighter in texture than potato puree and go great with anything saucy. But like almost all potato side dishes of German cuisine, they require some effort to make. Nevertheless, they taste so much better than any plain boiled potato will ever do.