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Strictly speaking, Duchess potatoes are mashed potatoes….and strictly speaking they are usually served onto of a pie.  But I like them so much that I would happily eat them on their own!

This posh sounding, yet incredibly simple dish is delightful on it’s own with a few ‘leaves’ or as an accompaniment to meat or fish.  It’s also a great way to use up egg yolks after making a whites only dish like meringues.

This recipe uses 4 eggs and serves 3, but if you need to make it for more people, one egg yolk per person will be more than enough.

You Will Need:

3 baking potatoes

4 egg yolks

salt

pepper

tablespoon butter/margerine

Tablespoon semi-skimmed milk.

Method:

  • Wash and pierce your potatoes
  • Bake until softened
  • Allow the potatoes to cool until they can be handled and then slice in half.
  • Scoop out the potato and mash in a bowl until smooth.
  • Add the egg yolks and combine quickly
  • Add the milk and combine, season to taste with salt and pepper.
  • The mixture is quite ‘sloppy’ at this stage!
  • Fill the potato skins with the mash and return to the oven.
  • Bake in a medium oven for 30 minutes

Enjoy!

 

Love Rachel

xxx

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