"Baroness" potatoes (aka the poor cousin of the Duchess)
Author: Mardi Michels
Recipe type: Side dish or snack
Serves: 3-4 as a side, 2 as a snack!
- 1 pound potatoes, peeled and cut into even sized cubes
- 3 tablespoons whipping (heavy) cream
- 2 tablespoons butter, room temperature
- 1 egg yolk
- 2 tablespoons butter, melted
- salt and freshly ground pepper
- Heat oven to 400˚F.
- Line a baking tray with parchment paper.
- Place potatoes in a medium saucepan and just cover with cold water.
- Over a high heat, bring to a boil and then lower temperature and simmer the potatoes until they are fork-tender (20-30 minutes)
- Drain the potatoes then either using a food mill, a ricer or a not-too-fine sieve, push the hot potatoes through so they are fluffy.
- Add in the cream, the room temperature butter and egg yolk and mix until just combined and smooth.
- Place the potato mixture in a piping bag and pipe small balls of the mix onto the baking tray.
- Flatten the balls into small discs (they should be about 3cm across) using either your thumb or the back of a fork.
- Brush discs with the melted butter, making sure to coat both sides.
- Bake for 15 minutes, then flip the discs over and return tray to oven for a further 15 minutes until crispy and golden brown.
- Sprinkle with salt and pepper and serve immediately, either as a side dish or simply with ketchup.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2012/03/baroness-potatoes-aka-the-poor-cousin-of-the-duchess/