Duchess Potatoes
2016-12-13- Cuisine: Christmas
- Course: Snack, Starter
- Skill Level: Intermediate
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!