Duchesse Potatoes in Ramekins

READY IN: 2hrs




  • 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.