Duchess Potatoes is traditionally a French dish, and it’s a lovely way to make potatoes a bit fancier if you have a special occasion.
Method
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Boil the potatoes in plenty of salty water for about 20 minutes or until the potatoes are lovely and tender.
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Dry mash them as well as you can.
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Add the egg yolks one at a time, giving the potatoes a good mash to combine before adding the next.
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Add just enough butter to make the mashed potato lovely and creamy (don't feel you have to use the whole tablespoon of butter). Add salt and pepper to taste.
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Pop the hot potato into a piping bag and form little swirls onto baking paper.
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If you don't wish to do this - just roll them into little balls.
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Place the potato covered in the fridge for at least two hours.
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Just before you are ready to serve, drop them into the hot canola oil - don't crowd the pan - do a few at a time until lovely and golden.
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They will pop up to the surface when they are ready.
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Drain and place on the plate.
Recipe Hints and Tips:
- Duchess Potatoes are not suitable to freeze.
- These are perfect served with roast meat and gravy.
