Intro: Dutchess Potatoes
This is an elegant way to do your mashed potatoes ...and tastes heavenly!
It's also a great starter ...It's crispy on the outside and creamy on the inside.
And when you want to impress they make a very nice presentation when you serve them.
Step 1: Ingredients
2 lb potatoes
6 tbs butter
salt and pepper to taste
garlic 1-2 cloves (optional)
2tbs grated cheddar cheese
pinch of nutmeg (optional)
Step 2: Method
The method is pretty simple...
boil the potatoes with salt and pepper
Mash it up..and let cool
Add the beaten egg, seasoning of your choice,
grated garlic, grated cheese.
Run this mixture through the food processor.
Then add butter (add less ...first...then add more till you get the desired consistency.
the mixture need to be thick so it would retain the shape.
Step 3: Pipe It!
using a star shape nozzle, pipe the the mixture into a cone shape. bake for 15 minutes and take out
then glaze with an egg wash and a dash of paprika...this of course is optional
put in the oven till slightly brown.
Step 4: The Twist!
Okay...now here is the twist...
for this recipe you need to use russet baking potatoes...if you use other potatoes...the mixture would be watery and therefor impossible to pipe.
So what do you do when you cant find russet potatoes??? no fear...you just add cornflour till you get the correct consistency....also add 1tsp of baking powder .
To make the potatoes ahead when having a party just piping them onto the baking sheet, cover loosely with plastic wrap and refrigerate for up to 24 hours.
Just spray lightly with cooking spray before placing the potatoes in the oven.