DUCHESSE POTATOES IN RAMEKINS
This is a make-do recipe that I came up with after finding my pastry tube mysteriously gone. Since I couldn't pipe the potatoes as usual, I had to do something else. Voila, a very attractive side dish and easy to make.They are cooked as for a custard to make sure they do not dry out and they will puff much nicer with the moisture in the oven. I would also put in onion puree and perhaps minced chives for more color and flavor. Using a food processor to mix everything makes the whole process much easier and I like the consistency of the taters better. Since this is so basic, almost any savory seasoning can be used, depending on what your main course will be.
Provided by Queen Dragon Mom
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Put an oven rack in the middle position in the oven.
- Cool the potatoes just enough so they can be handled, but still very warm.
- Mash them well and push them through a fine chinois or sieve.
- Turn the mash out into a food processor, using the chopping blade.
- Scatter the chunked butter around on the potatoes.
- Process for about 5 minutes until the butter is completely incorporated.
- It helps if the taters are still quite hot.
- Scrape the sides of the processor bowl, return top.
- Turn processor on and add eggs, starting with the whole egg.
- Pour them in very slowly so they incorporate but do not cook.
- Process until the consistency is similar to a standard souffle mixture.
- Set mixture aside.
- Bring water to a boil on the stovetop.
- Butter ceramic ramekins and fill 3/4 full with potato mixture.
- Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
- Bake for 1 hour, or until tops have puffed and are golden brown.
- Remove from oven and cool slightly on a rack.
- Serve warm in the ramekins.
- Paprika or other seasoning can be sprinkled over the top of the mixture before baking.
Nutrition Facts : Calories 206.3, Fat 12.5, SaturatedFat 7.2, Cholesterol 125.3, Sodium 22.3, Carbohydrate 20.1, Fiber 2.5, Sugar 1, Protein 4.3
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Monale Banuna
[email protected]These potatoes were a bit too time-consuming to make. I think I'll just stick to mashed potatoes next time.
Micle Mike
[email protected]I love the presentation of these potatoes. They look so elegant in the ramekins.
Penosi Sherwood
[email protected]These Duchess potatoes were absolutely amazing! They were the perfect combination of crispy and fluffy. I will definitely be making these again.
Wendy Rutherford
[email protected]These potatoes were a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Lhw1 Bhoun
[email protected]I'm not a big fan of potatoes, but these were surprisingly good! The crispy texture and cheesy flavor won me over.
Muhammad Shafeeq Muhammad Shafeeq
[email protected]These Duchess potatoes were the perfect side dish for my roasted chicken. They were crispy, fluffy, and flavorful.
Ibe Chiamaka
[email protected]I followed the recipe exactly, but my potatoes didn't turn out crispy at all. I'm not sure what I did wrong.
I.I. Rafi
[email protected]These were delicious! I used Yukon Gold potatoes and they turned out perfectly. Definitely recommend this recipe.
Jack playz
[email protected]The potatoes were a bit too crispy for my taste, but overall they were still good. I'll try baking them for a shorter amount of time next time.
mdmasum sunny9242
[email protected]I love how easy this recipe is to follow. Even my kids can help me make them.
Qasr Abas
[email protected]These Duchess potatoes were a hit at my dinner party! They looked so elegant and tasted even better. Definitely a keeper recipe.
Md Bellal hossain
[email protected]I've made this dish several times now, and it always turns out perfect! The potatoes are crispy on the outside and fluffy on the inside. My family loves them!