Duchesse Potato Ghosts
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
42
Spice
57
Sweetness
64
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches
2
Bring water to a boil and simmer potatoes until tender, about 15 minutes
3
While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm
4
Drain potatoes in a colander and force through a ricer or food mill into a bowl
5
With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste
6
Preheat oven to 400 degrees F
7
Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip
8
On potatoes in dish pipe potatoes close together into pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes
9
" Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely
10
Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes