Pommes de Terre Duchesse

POMMES DE TERRE DUCHESSE

Duchess Potatoes

To pair with the Duck Normandy I needed a starch, so here it is!

Pommes de Terre Duchesse/Duchess Potatoes

1 lb potatoes

1 tbsp melted butter

2 egg yolks or 1 egg

½ tsp salt

¼ tsp white pepper

Cover potatoes and cook in boiling salted water for 15 to 25 minutes or until tender. Drain well. Force potatoes through a sieve (or mash them). Add butter, egg, and seasonings.

Divide mixture into small portions and shape as desired. Brown in skillet over medium heat using butter (or duck fat). Or brush with butter and brown in over at 450^oF.

This mixture is also popular as a garnish. Force mixture through a pastry tip and form a design around the edge of a heat-resistant serving platter and brown in the oven.

Honestly, I think I would have been better off using boiled potatoes. These were bland, and the mixture did not hold together well for shaping, browning in the pan, and flipping. But, it’s difficult to destroy potatoes, so we ate potatoes with our duck.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!