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EGGLESS DUCHESS POTATOES

EGGLESS DUCHESS POTATOES / DUCHESS POTATOES RECIPE

BY DISHA LAHORI

INGREDIENTS

  • 3 medium sized potatoes [ 500 grms ] peeled and chopped
  • 2 tbsp butter
  • ¼ tsp salt
  • Piping star nozzle and Bag

METHOD

Peel and chop the potatoes .

Boil the potatoes for 18 to 20 minutes in water in a medium pot, until soft and fork tender. Drain any excess water.

Add salt + butter to the pot and mash with a potato masher. You want to mash until the potatoes are very smooth and soft there should be no clumps.

Sieve it through a strainer to get  smooth creamy  mixture .Immediately bake it .

Preheat oven to 170 °C  .

Add the potatoes to a prepared piping bag. Pipe them onto a lined baking sheet.

To pipe them start by making a small circle on the bottom and piping upwards to complete the top.

Bake in oven at 170 °C  for 40 mins or until crispy.

When done they should be golden and the bottom is golden as well. They will be crispy on outside and soft on inside. If desired garnish with fresh parsley or fresh oregano.

Serve with tomato ketchup or any dips .

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