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.

How do you serve mashed potatoes elegantly? To serve mashed potatoes with a touch of elegance, consider using a piping bag with a decorative tip to pipe them onto plates or into individual serving dishes. You can also use a cookie scoop or ice cream scoop to serve uniform dollops.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

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.

Poor quality potatoes: Potatoes that are old, sprouted, or have been stored improperly can be more prone to falling apart when boiled. Make sure to choose fresh, high-quality potatoes for boiling. Drainage: If you don't drain the potatoes thoroughly after boiling, they can become mushy and fall apart.

As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. 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.

Start in cold water.

If you plop potatoes into hot water, the outsides could overcook before the cores. For more even cooking, start with evenly sized, small potatoes. Put them in a big pot, cover with an inch of cold water, then crank the heat to bring to a simmer.

Vinegar is also a natural preservative and can help to keep the potatoes fresh for a longer period of time. Additionally, the acidity of the vinegar can help to break down the starch molecules in the potatoes, making them creamier and easier to mix with other ingredients.

Why do people add sour cream to mashed potatoes? ›

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!

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

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

The usual tools used to make the mashed potatoes smooth for piping are a food mill or potato ricer. To make the beautifully piped mounds, you will need a piping bag with a decorative tip such as a star nozzle. This will allow you to make swirled buttons or oblong swirled logs.

Floury varieties such as Maris Piper and King Edward are brilliant for baking and mashing, but not for boiling as they tend to fall apart. Waxy types such as Charlotte or Anya hold together when steamed or boiled, but don't mash well.

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).