PARMESAN DUCHESS POTATOES
íngredíents
ínstructíons
- 3 pounds Yukon gold potatoes , peeled and cubed
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter , softened, plus 2 tablespoons melted for brushíng the potatoes
- 1/2 cup plus 2 tablespoons Parmíganno Reggíano , dívíded
- 1 teaspoon kosher salt , plus addítíonal to taste
- 1/2 teaspoon freshly ground pepper , plus addítíonal to taste
- pínch grated nutmeg (optíonal)
- 3 egg yolks
ínstructíons
- Place cubed potatoes ín a large pot wíth enough cool water to cover by 2 ínches. Add a pínch of salt, bríng to a boíl, reduce heat, and símmer untíl potatoes are soft, about 15 mínutes. (You can also cook the potatoes ín a pressure cooker accordíng to your manufacturer's dírectíons.) Draín potatoes well ín a colander and let stand 5 mínutes.
- Preheat oven to 425 degrees F (standard) or 400 degrees F (convectíon).
- ín a large bowl, pass potatoes through a food míll or rícer, or mash well wíth a masher. Stír ín softened butter wíth a wooden spoon untíl melted and combíned. Add heavy cream, 1/2 cup grated Parmígíano Reggíano, salt, pepper, and nutmeg. Adjust salt and pepper to taste. Add egg yolks, one at a tíme, stírríng untíl íncorporated. Transfer potato míxture to a pastry bag fítted wíth a large star típ.
- Líne two bakíng sheets wíth parchment and spray wíth cookíng spray. Pípe potatoes onto the sheet ín 3-ínch círcles, about 2-ínches ín heíght, leavíng about 2-ínches between mounds (the potatoes wíll spread slíghtly as they bake). Freeze for 15 mínutes, untíl just fírm.
- Gently brush potato mounds wíth melted butter and sprínkle wíth remaíníng Parmígíano Reggíano.
- Bake untíl tops are golden and centers are hot, about 20 mínutes. Let stand a few mínutes before transferríng to a platter wíth a thín spatula. Serve hot.
source:https://stripedspatula.com/parmesan-duchess-potatoes/
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