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Duchesse Potato Ghosts

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		New, Text, Import	1	Servings

INGREDIENTS

4	lb	Large red potatoes
3/4		Stick (6 tablespoons) unsalted butter; cut into pcs
1 1/4	c	Milk
3	lg	Egg yolks
		Small dark seeds such as nigella (black onion seeds), cumin seeds, or caraway seeds for ghosts; "eyes"

INSTRUCTIONS

GARNISH
Peel and quarter potatoes and in a large saucepan cover with salted cold
water by 2 inches. Bring water to a boil and simmer potatoes until tender,
about 15 minutes.
While potatoes are simmering, in a small saucepan heat butter with milk
over moderately low heat until melted and keep warm.
Drain potatoes in a colander and force through a ricer or food mill into a
bowl. With an electric mixer beat in milk mixture, yolks, and salt and
pepper to taste.
Preheat oven to 400 degrees F.
Spread about one third potatoes in a buttered 1-quart gratin dish and
transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain
tip. On potatoes in dish pipe potatoes close together in
to pointed mounds to form "ghosts" and garnish each mound with 2 seeds for
ghosts' "eyes." Potatoes may be prepared up to this point 1 day ahead and
chilled, covered loosely.
Bake potatoes until heated through and tops of "ghosts" are golden, 15 to
20    minutes.
Yield: 6 to 8 servings
Recipe By     : COOKING LIVE SHOW #CL8751
Posted to MC-Recipe Digest V1 #279
Date: Tue, 5 Nov 1996 08:24:57 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
NOTES : (courtesy of Gourmet Magazine

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