Episode 7: Duchess Potatoes
This episode we’re taking things back to Gretchen’s days in Culinary school and using a recipe from the 7th Edition of the ProChef
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The primary way the potatoes would usually be cooked would be to steam or boiling, then baked in the oven to remove moisture. Gretchen has decreed that since baking is a perfectly acceptable way to cook the potatoes without introducing water that you are then going to have to remove, baking is how we’re going to take this on. Also less dishes!
We used our potato ricers to get a smooth potato base. If you cook your potatoes long enough and they’re on the smaller side, you can go ahead and just put the whole potato into the ricer. You’ll just have to remove the skins from the ricer after each potato as they will block the holes.
Brushing the piped potatoes with an egg wash gives them a shinier appearance and can help develop a lovely brown coloring.
Make sure to warm your bowl and potato ricer, you want to keep the mix as warm as possible, this helps with piping and keeps the texture of your potatoes much nicer. We started warming ours while the potatoes were baking by putting them on the oven. Gretchen recommends a glass bowl, because it will retain heat better than a metal bowl.
Don’t throw out your skins! Fry or Bake for crispy potato skin snacks!
High Gluttony Duchess Potatoes
10 Servings
2 pounds Yukon Gold Potatoes
2 ounces Butter, room temperature
2 egg yolks
Salt
Pepper
Nutmeg
Egg Wash
Preheat your oven to 350 degrees.
Wash your potatoes, dry and then pierce several times with a fork.
Roast potatoes until they can be pierced easily with a fork and the potato slides back off the fork easily, 40-65 minutes depending on size.
Increase the heat of your oven to 375.
If your potatoes are small, they can be pressed through the ricer without removing the skin. If your potatoes are larger cutting them in half helps them fit into the ricer more easily and gives them a way out of the skin. You will need to remove the skin after you press each potato.
Once all of your potatoes are riced, add your butter, salt, pepper and nutmeg. Mix to combine. Once you have mixed your potatoes and they pass your taste test, mix in the egg yolks. Stir until completely combined.
Load your piping bag as full as you are comfortable. Pipe the potatoes into your desired shape.
Brush potatoes shapes with egg wash, and transfer to the oven. Bake for 15-25 minutes, or until you start to see some golden brown coloring.
Enjoy Repisode 6!
Duchess Potatoes Walk Through Video