Duchesse Potatoes
Cuisine: French
Author: Sara Moulton
Prep time: 1 hour 15 mins
Cook time: 20 mins
Total time: 1 hour 35 mins
  • 4 pounds large potatoes suitable for mashing
  • 6 Tablespoons unsalted butter (3/4 stick) cut into pieces
  • 1 1/4 Cups milk
  • 3 large egg yolks
  • salt to taste
  • freshly-ground black pepper to taste
  1. Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.
  2. While potatoes are simmering, in a small saucepan heat butter with milk over moderately-low heat until melted and keep warm.
  3. Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.
  4. Preheat oven to 400 degrees. Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch star tip. On potatoes in dish pipe potatoes in the bag. Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.
  5. Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.
This recipe from Sara Moulton appeared on FoodTV.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/duchesse-potatoes/2023/