Duchesse Potatoes In Ramekins Recipes

DELICIOUS DUCHESS POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
• Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
• Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

DUCHESSE POTATOES IN RAMEKINS

Steps:

• Preheat oven to 375 degrees F.
• Put an oven rack in the middle position in the oven.
• Cool the potatoes just enough so they can be handled, but still very warm.
• Mash them well and push them through a fine chinois or sieve.
• Turn the mash out into a food processor, using the chopping blade.
• Scatter the chunked butter around on the potatoes.
• Process for about 5 minutes until the butter is completely incorporated.
• It helps if the taters are still quite hot.
• Scrape the sides of the processor bowl, return top.
• Turn processor on and add eggs, starting with the whole egg.
• Pour them in very slowly so they incorporate but do not cook.
• Process until the consistency is similar to a standard souffle mixture.
• Set mixture aside.
• Bring water to a boil on the stovetop.
• Butter ceramic ramekins and fill 3/4 full with potato mixture.
• Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
• Bake for 1 hour, or until tops have puffed and are golden brown.
• Remove from oven and cool slightly on a rack.
• Serve warm in the ramekins.
• Paprika or other seasoning can be sprinkled over the top of the mixture before baking.