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Duchess Potatoes

2016-12-13

Recipe Info

  • Yield : 18
  • Prep Time : 40m
  • Cook Time : 25m
  • Ready In : 1:05 h

Ingredients

  • 1kg soft cooking potatoes, peeled and cubed
  • 65ml cream
  • 1 x Knorr Vegetable Stock Pot
  • 30ml margarine
  • 3 x egg yolks
  • extra margarine, melted (for brushing)

Method

Step 1

Preheat oven to 200C and line a baking tray with grease proof baking paper.

Step 2

Place cubed potatoes into a pot of cold water and bring to the boil then allow to cook for about 15 minutes or until tender.

Step 3

Drain then return to the pot.

Step 4

In a separate pot heat the cream and Knorr Vegetable Stock Pot.

Step 5

Add this to the cooked potatoes and whisk with an electric handheld beater until smooth.

Step 6

Stir in the margarine and the egg yolks.

Step 7

Place the mixture into a piping bag fitted with a large star point nozzle.

Step 8

Pipe rosettes onto the baking paper then bake in the oven for 20 minutes or until turning golden brown on the edges.

Step 9

Tip – add freshly chopped herbs to your potato mixture if desired. These can prepared in advance and then placed in the oven to crisp up before serving!

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