How To Make Baked Duchess Potatoes
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
Tablespoon semi-skimmed milk.
- 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