The Duchess potatoes have a French origin and are an excellent appetizer for aperitifs outdoors, or a good side dish for meat. Their preparation is very simple and requires few ingredients to be mixed in a bowl. You need use the sac à poche and the baking paper so that it does not stick to the baking dish. Make the classic shape as if you were putting some cream nuts on a cake. In case you did not have the sac à poche made with the hands of the small meatballs and cut them.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 200 g potato pasta
- 1 egg
- 50 g Butter
- 30 g Parmesan cheese
- 1 teaspoon Nutmeg powder
Ingredients
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Instructions
- Peel the potatoes (1). In the meantime you put plenty of salted water to boil, then soak the peeled potato (2) to boil about half an hour. Once boiled drain it (3) and let it cool.
- Once cold, put the potato in a bowl and with the fork start to mush it to obtain a puree (4). Then add the butter (5) and mix well (6) to melt it and mix thoroughly with the potato.
- Then open the egg in a small bowl and add the nutmeg (7), a pinch of salt and the Parmesan cheese (8). Mix everything (9).
- Add the egg to the potato (10) and mix well (11) with the fork until a homogeneous mixture is obtained (12).
- Now roll out a sheet of baking paper (13) in a baking tray and put the mixture in a pastry bag (14) to make small pieces by squeezing the bag onto the baking paper (15).
- When you have done all the nibbles you want (16) turn on the oven grill and place in the tray (17). Let it grill for five or ten minutes until the potato surface is golden. Then take out (18) and serve on the table still warm, decorating with leaves of parsley.
Recipe Notes
