Duchess potatoes with dried tomatoes

Name: Duchess potatoes with dried tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g floury potatoes; 7-10 Tbsp Salt; 50 g Soft Tomatoes; 1 egg + 4 egg yolks (size M); 60 g soft butter; 40 g Parmesan (piece); 7-10 Tbsp Piping bag; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g floury potatoes
7-10 Tbsp Salt
50 g Soft Tomatoes
1 egg + 4 egg yolks (size M)
60 g soft butter
40 g Parmesan (piece)
7-10 Tbsp Piping bag
baking paper

Directions

1
Peel and wash the potatoes. Cook in salted water for about 20 minutes until soft. Chop tomatoes finely. Drain and steam the potatoes. Press potatoes still hot through a potato press. Stir in 1 egg, 3 egg yolks, tomatoes and butter.
2
Season with salt.
3
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Pour the potato mixture into a piping bag without a spout and spray approx. 30 longish croquettes onto a baking tray lined with baking paper.
4
Alternatively, form about 30 cams with two spoons. Whisk 1 egg yolk. Carefully brush the croquettes with it and bake in a hot oven for about 20 minutes.
5
Slice the cheese with the peeler. Remove potatoes from the oven and sprinkle with cheese shavings.