Duchesse Potatoes in Ramekins
photo by twissis
- Ready In:
- 2hrs
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 680.38 g potatoes, cooked as for mash
- 78.78 ml sweet unsalted butter, chunked
- 1 egg
- 2 egg yolks
- salt and pepper
directions
- Preheat oven to 375 degrees F.
- Put an oven rack in the middle position in the oven.
- Cool the potatoes just enough so they can be handled, but still very warm.
- Mash them well and push them through a fine chinois or sieve.
- Turn the mash out into a food processor, using the chopping blade.
- Scatter the chunked butter around on the potatoes.
- Process for about 5 minutes until the butter is completely incorporated.
- It helps if the taters are still quite hot.
- Scrape the sides of the processor bowl, return top.
- Turn processor on and add eggs, starting with the whole egg.
- Pour them in very slowly so they incorporate but do not cook.
- Process until the consistency is similar to a standard souffle mixture.
- Set mixture aside.
- Bring water to a boil on the stovetop.
- Butter ceramic ramekins and fill 3/4 full with potato mixture.
- Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
- Bake for 1 hour, or until tops have puffed and are golden brown.
- Remove from oven and cool slightly on a rack.
- Serve warm in the ramekins.
- Paprika or other seasoning can be sprinkled over the top of the mixture before baking.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>