Duchess potatoes with truffle butter

Name: Duchess potatoes with truffle butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 4 Egg yolk (size M); 7 TABLESPOONS Milk; 3 TABLESPOONS Truffle butter; 7-10 Tbsp Pepper; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
4 Egg yolk (size M)
7 TABLESPOONS Milk
3 TABLESPOONS Truffle butter
7-10 Tbsp Pepper
baking paper

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Drain the potato water and swivel the potatoes dry on the still hot cooking place. Press through a potato ricer.
2
Stir in 3 egg yolks, 5 tablespoons of milk and truffle butter. Season to taste with salt and pepper. Pour into a piping bag with a large star-shaped spout and squirt about 18 duchess potatoes onto the tray. Whisk 1 egg yolk with 2 tablespoons of milk and carefully brush the potatoes with it.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.