Pommes Duchesse
Think potatoes. Now think mashed potatoes. Keep thinking. Fantasize how you would possibly make something more out of this dull white mash. How to make attractive, individual servings of mashed potatoes? Think, think, think. This is most likely how this delicacy came about in France, many years ago. Pommes Duchesse. Yes, a French name, yet this is also a real Swedish classic. I’ve done a lot of research about traditional Swedish food over the past few years so this came as no surprise. Many of the traditional dishes in Sweden originate from France. Who else would come up with such delicious bites. They are a classic and though, at the moment, slightly out of fashion in both Sweden and France they deserve as much attention as possible.
They not only look impressive and irresistible to the eye, they are just as delightful to eat. A beautifully fluffy centre with a nicely browned almost crisp exterior. All with the subtle hint of freshly ground nutmeg. Presenting a platter with Pommes Duchesse at the dinner table as a side to meat or fish rather than regular stubby mashed potatoes will certainly make your guests squeal with excitement.
Smaller versions are also perfect as an hors d’oeuvre. Throw in some finely chopped fresh herbs and garlic before piping them out and make them bite size. They are delicious, versatile little morsels.
Happy Easter!
1.5 kg Potatoes
150g butter, melted
5 egg yolks
1/2 cup cream
3.5 tsp salt
pepper
1 tsp freshly ground nutmeg
Preheat the oven to 500F.
Peel and boil the potatoes until very soft.
Using a potato press, press potatoes into a large bowl. Let cool slightly. Add the rest of the ingredients and blend together. Transfer the potato mixture into a piping bag with a star tip and pipe the potato into mounds, about 2″ x 2”, onto a baking sheet lined with parchment paper. Bake in the upper part of the oven for 15-20 min or until golden brown. Make sure the tips don’t burn. Serve immediately. Serves 4
