Yeilds 1 lb.
Preparation Time :0:30
- 1-1/4 lb potatoes Idaho boil and peel, riced
- 1 each egg yolk
- 1 tbl butter (1/2 oz)
- salt and pepper to taste
- 1 tbl or so parmesan cheese to taste
- Boil 3 medium Idaho potatoes in lightly salted water until they are easily pierced by a knife. Peel them and rice them. If you do not have a potato ricer, mash them well or rub through a wire strainer. You want 1 lb riced potatoes, about 2-1/2 cups.
- Mix in the butter (1/2 oz=1 tbl) first and then the egg yolk. (Save the white for another use.) Season with salt and pepper to taste. Some people like a pinch of nutmeg, freshly ground.
- These can be put through a pastry bag with a star tube to use as a border, or can be piped onto a lightly oiled cookie sheet and baked in a 400 F oven till nicely browned. If you are going to put them under the broiler and want them to brown quickly, beat an egg yolk with a pinch of salt and a tbl of water. Brush lightly with this egg wash.
The mix can be chilled and rolled into a broomstick shape (or balls, or pears, or whatever shape you like) on a floured board, and cut into 2 inch lengths, then dipped into beaten egg and then bread crumbs (3 slices of very stale bread coarsely chopped) or cornflakes or slivered almonds and deep fried at 350 F till golden brown. Makes 12 pcs. (One of my favorite foods.)
nb. If you add 6 oz of pate'a choux (see recipe under baking) per pound of pommes duchesse and mix well, you can bag this out into deep fat for pommes lorette (potato puffs.) I love these. As you squeeze the pastry bag with one hand, use a knife dipped in the fryer to cut two inch lengths off as they exit the bag. Don't splash yourself with the hot fat (350F).
nb2. What you want to remember for pommes duchesse is that the proportions are 1 lb cooked riced potatoes, 1 egg yolk, 1/2 oz butter.
You can make this with instant potatoes by preparing the instant first. Done properly, you will be suprised at how good it can be! Follow the package directions carefully, omitting any butter or seasoning. Use water, not milk.
Notes: ATECO No. 1465 set has a bag and 2 tubes that are just right for this recipe. I'll do a column on using the pastry bag one day.
Steve's #22 Jewish Holiday Recipes
- Sweet Potato Latkes
- Cheese Latkes Judith
- Schmaltz (Rendering Chicken or Goose Fat)
- Crepes (for the "en Aumoniere")
- Fresh Apple Sauce
- Roesti Potato Pancakes
- Vegetarian Potato Cutlets (Mom's End of the Month Recipe)
- Pommes Duchesse
- Baked Apples (Dad's Recipe Handed Down to Me)
- Holiday eGGnog
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007