Duchess Potatoes 焼き-マッシュポテト 肉料理の付け合せに♡
Welcome to Germany. I met you and how fast I fell in love was such a magic. Duchess Potatoes. Crispy out & creamy inside. Hot. Steamy. Put a lot of sauce on it and bring it to your mouth. How could I describe the feeling of "Mmm....(sigh, from nose.)"? You love it. You do.
If I have to regret of my first Duchess Potatoes, I should've made them taller, bigger, thicker, and bolder like you can't tell which is the main part. They were tiny like that.
But for sure they tasted pretty good, healthier than other recipes out there, actually it doesn't taste it that different, does it?, and more potato which is very important. I don't want extra fat, milk, oil to thicken and boost calories and just need nice amount of oil (here it's butter) to promote/back up the ingredients (here it's potato) itself. So I minimized the ingredients to enjoy simple delicious Duchess Potatoes.
What do you think? :)
- 910g (2 pounds) potatoes, peeled and cut into chunks (ジャガイモ910g 皮を剥いて一口大に切る)
- Salt & Black pepper (塩 黒胡椒 適量)
- 30g (2 tablespoon) unsalted butter, soften (バター30g)
- 1/4 teaspoon nutmeg (ナツメグ2つまみ程度)
1 Preheat the oven to 200℃ (400°F). Place potatoes in a pot and cover with salted-cold water. Bring to a simmer until the potatoes are tender, about 20-25 minutes.
2 Drain in a colander and put the potatoes back in the pot set over low heat. Add 30g (2 tablespoons of) butter and mash the potatoes until the butter is incorporated. Add the nutmeg and black pepper, mashing the potatoes till smooth. *Potato needs to be smooth enough to come out of piping bag*
3 Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet.
Bake in the 200℃ (400°F) oven until nicely browned, about 20 minutes.
絞り袋を使ってベーキングシートの上でグルグル形を作る。ケーキの生クリーム作る感覚で🎶 オーブンに入れてうっすら色づくまで焼く。様子を見ながら約20分。肉料理、ビーフシチュー等にピッタリ。試してみて :)