Source: Mastering the Art of French Cooking by Julia Child Vol. 2
Makes 1 serving.
Tips: Need canvas bag and 3/4-inch star nozzle needed.
Duchesse Potatoes
Mashed Potatoes for Decoration
Ingredients
Preparation
2 1/2 lbs baking potatoes
1 1/2 teaspoons salt
6 egg yolks
6 tablespoons soft butter
4 to 6 Tbsp heavy cream
3/4 teaspoon salt
1/8 teaspoon white pepper
pinch of nutmeg
2 to 3 Tbsp Swiss or Parmesan cheese, finely grated
3 to 4 Tbsp butter, melted
1. Clean potatoes. Place in pot with cold water to cover and 1 1/2 tsp salt and set over high heat. When water comes to boil, boil slowly, partially covered for about 25 minutes usually. Test for doneness. Should hold shape but it should be cooked, tender ready to eat. Drain and peel at once. Immediately beat potatoes to a smooth lump-free puree.
2. Place mashed potatoes in a large bowl taht will easily fit over a pan of hot water. Beat in the egg yolks, then the butter and 4 tablespoon of the cream. Beat in a little more cream by dribbles if you think the potatoes will take it, but mixture must be fairly firm so that it will hold its shape when formed. Beat in the salt, pepper and nutmeg; taste carefully and correct seasoning as necessary. Set potatoes bowl in a pan of hot water.
Potatoes must be warm if you are to form them smoothly and easily. If you are not ready, cover pan partially and beat rather frequently with a wooden spoon. Note that warm potatoes are never covered airtight; a slight circulation of air prevents them from developing an off taste.
3. To form a fluted border of duchesse potatoes, vigorously beat the warm potatoes mixture to be sure it is smooth and pliable, then scoop into a pastry bag. If squeezing design into a platter, lightly butter a flame proof platter. Squeeze out a decorative design around the edge of platter.
4. Sprinkle the potatoes with a dusting of finely grated cheese and dribble on melted butter.
5. Either bake in upper third of a preheated 400 F degree oven for 25 to 30 minutes until lightly browned, or brown slowly for 5 minutes or so under a slow broiler. Once browned serve as soon as possible because potatoes will taste dry and stale if cooled and reheated.
