duch*ess Potatoes Recipe with Parmesan - Striped Spatula (2024)

FAQs

What is the distinctive ingredient used to make duch*ess potatoes? ›

Egg yolks — egg yolks are a key ingredient in duch*ess potatoes as they prevent them from collapsing. Save the egg whites to whip up some meringue cookies or a classic gin fizz co*cktail!

I love butter and cream more than someone should, but if you add too much, your duch*ess potatoes will collapse, and lose their shape, with some of that fat separating and leaking out anyway. So, if you're craving Joël Robuchon's pommes purée, this might method may not be for you.

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

By pushing the mash through the sieve along with the butter, rather than adding the fat afterwards, the fat molecules can cling to the potatoes' proteins and stop them overdeveloping. We love it when chefs get all science-y.

What Kind of Potato is Most Often Used for duch*ess Potatoes? You want to use a starchy potato such as Yukon Gold or Russet. We prefer to use Russet potatoes. They not only taste great, but they also make a perfectly creamy mashed potato.

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish. When breaking down the potatoes, it's important to take care not to "overwork" them.

Originating from France, the first known recipe for duch*ess potatoes was published sometime in the mid 1700s. Interestingly, according to Simply Recipes, “around that time, potatoes were illegal in France, since they were believed to cause leprosy and death.

The first known recipe for the dish was published in La Nouvelle Cuisinière Bourgeoise in 1746. The phrase à la duch*esse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture. Recipes for duch*ess potatoes have been published in American cookbooks since at least 1878.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Why add butter before milk in mashed potatoes? ›

Overworking the potatoes will cause them to get gummy, potatoes should still be light and fluffy. 6. Add the butter first. Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato.

Milk! Water will thin them too much and kill any flavour added. Stock can be used if you want to use half the amount of milk/cream the recipe calls for. Milk is the best for mashed potatoes.

A potato masher, tater masher, bean masher, pea masher, masher, or crusher is a food preparation utensil used to crush soft food for such dishes as mashed potatoes, apple sauce, or refried beans.

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

*sticks nose into the stratosphere*), we ran the potatoes through a food mill and a tamis, which is basically an ultra-fine mesh strainer. This technique yielded a mashed potato so irresistibly airy and light that it felt like it might just evaporate off of the plate.

duch*ess potatoes are classic old-school French cuisine: riced boiled potatoes, mounted with egg yolks and butter, and seasoned with nutmeg.

The earliest written recipes for duch*ess potatoes come from French cookbooks in the late 1800s. They were made by whipping mashed potatoes with egg yolks and then piping the mixture into balls or other shapes before baking.

Popular varieties of floury potato include King Edward and Maris Piper.

Stoemp is a Belgian dish of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices. The name of the dish sometimes includes the kind of vegetables inside it; for example, Wortelstoemp includes carrots (wortel).