Duchesse potato ghosts

Yield: 1 Servings

Measure Ingredient
4 pounds Large red potatoes
¾ \N Stick (6 tablespoons) unsalted butter; cut into pcs
1¼ cup Milk
3 larges Egg yolks
\N \N Small dark seeds such as nigella (black onion seeds), cumin seeds, or caraway seeds for ghosts; \"eyes\"


Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.

While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.

Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.

Preheat oven to 400 degrees F.

Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a ¾-inch plain tip. On potatoes in dish pipe potatoes close together in to pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes." Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.

Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.

Yield: 6 to 8 servings

Recipe By : COOKING LIVE SHOW #CL8751 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 08:24:57 -0500 From: "Angele and Jon Freeman" <jfreeman@...> NOTES : (courtesy of Gourmet Magazine

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