Duchess Potatoes 26 August 2011

Duchess Potatoes

Potatoes                            2kg.
Butter                               60g.
Nutmeg                               TT.
Pepper & salt                      TT.
Eggs                                      2.
Egg yolks                               4.
Clarified butter       as needed.

Preheat your oven to 190 degrees Celsius.
Peel potatoes and cut it into quarters.
Boil the potatoes in a pot until soft.
Drain the water and then dry cook in the pot till mashed.
Add salt, pepper and nutmeg TT (to taste).
Use a masher to fine out the mash till smooth.
Remove from the heat.
Whisk eggs and egg yolks till mixed.
Add the egg mix and mash together, hot to cold method, and mix well.
Allow mash to cool in the fridge for a while…
Once cool grease a baking tray.
Make round balls or oval shapes after you floured your hands.
Place the shapes on your greased pan and bake until the outer rim is hardened and golden…
Allow to cool and enjoy…