Duchesse potatoes

Duchesse potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Butter 5 Gm
Cream 10 Ml
Salt To taste
White pepper powder To taste
Nutmeg 2 Gm
Egg yolk 1 No.



Pre-preparations:
1. Peel potatoes and cut into even-sized chunks.
2. Boil potatoes till soft.
3. Dry them and pass them through potato masher.
4. Add seasoning and egg yolk.



Method:
1. Pipe into rosettes and bake lightly in a preheated oven till golden brown.


To serve:
Serve hot as a potato accompaniment along with a main course.


Standard:
Even sized rosettes with distinct lines golden brown in colour.