Duchess potatoes

Tired of the usual pan-fried or boiled potatoes? Here, I propose today an absolutely inviting and irresistible way to cook these vegetables, so loved by young and old. And here I take my cue from French cuisine: it seems that it was the French who invented the now famous duchess potatoes. First we will boil the potatoes, we will mash them with the special tool, working them together with an egg, a little butter and grated parmesan: we will thus obtain a sort of rich purée, from which we will obtain many small tufts that we will brown in the oven. But let's find out what the ingredients are.

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Identity Card of the Recipe

• 121 KCal Calories per serving

• Ingrediants

  • 500 g of potatoes
  • 30 g of grated Parmesan cheese
  • 60 g (1 medium) of eggs
  • 30 g of butter
  • 20 ml of milk
  • 1 grated nutmeg
  • q.s. of salt

  Materials Needed

  • Casserole for cooking potatoes
  • Potato masher
  • Large bowl
  • Wooden ladle
  • Sac à poche with star spout
  • Baking trays
  • Baking paper
  • Potato peeler

  Preparation

  1. Wash the potatoes thoroughly, dry them and remove the peel. Cut the potatoes into small pieces and boil them until soft: with this cooking method, 20 minutes will be enough.

  The extra idea
  To make the potatoes more watertight, steam cooking is recommended, even better if the potatoes are cooked with their skins. In this case, however, the cooking times will be longer (about 40 minutes for steaming).

  2. Mash the potatoes while still hot with the special tool, until they form a puree. Season with salt, then add the nutmeg, grated parmesan and butter. As a last ingredient, pour the milk: the amount of milk depends on the type of potatoes used. The texture of the rich mash must be soft and velvety.

  Did you know that
  The milk is used to soften the puree: in fact, the original recipe calls for using a greater quantity of butter and more eggs. We try to reduce the fat derived from butter and eggs a little by adding a part of milk.

  3. Pour the puree obtained into a pastry bag with a star-shaped spout. Proceed by making about 35-36 tufts of potatoes: it will be sufficient to squeeze the pastry bag and place each tufts in two trays previously lined with baking paper.
  4. Bake the plates at 180 ° C for about 15 minutes or until the potatoes have a nice golden hue.
  5. Serve piping hot.

  Alice's comment - PersonalCooker

  Ideal to serve as an appetizer, duchess potatoes love strong and full-bodied flavors: for this reason they go divinely with meat dishes (such as the classic cut of beef) or fish (excellent crispy baked perch!) . A delicacy to be tasted in moderation, however, since it is not a side dish so low in calories but every now and then we can give ourselves a little deviation from the rule, don't you think?

  Nutritional values ​​and Health Comment on the recipe

  Duchess potatoes are a very energetic side dish based on potatoes and milk derivatives. In addition to the usual portion of complex carbohydrates, duchess potatoes bring a good amount of lipids (mainly saturated) and a lower amount of proteins; the fiber is insufficient. A portion of duchess potatoes, in order not to alter the nutritional balance of the meal, cannot exceed 80-100g total (100-120kcal).