Boursin Cheese Duchess Potatoes
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Bev Hornefirstname.lastname@example.org Cook of the Week Terri Edmunds of Naperville with Duchess potatoes, here with the shape of Mickey Mouse.
Bev Horneemail@example.com Cook of the Week Terri Edmunds of Naperville with Duchess potatoes.
4 large russet potatoes
1 package (5 ounces) Garlic & Herb Boursin cheese
¼ cup freshly grated Parmesano reggiano or pecorino Romano cheese
1 teaspoon salt
¼ teaspoon nutmeg
2 Tablespoons butter melted
4 egg yolks
2 tablespoons fresh parsley chopped
Peel and chop potatoes into bite-sized chunks. Add potatoes to a large saucepan and cover with salted water; boil until fork tender, about 12-15 minutes. Strain in colander to remove all water, and add potatoes back into pan.
Using a hand-held masher utensil smash your potatoes until lump free. It is important to remove all lumps or you'll have difficulties piping the mashed potatoes through the piping tip. Add cheese, salt and nutmeg and stir to combine. Let cool for 5 minutes and then add egg yolks. Stir to combine.
Trim ¼ inch off the tip of a pastry bag (or a large plastic bag). Secure a 1M star tip to the trimmed corner of the bag with the large coupler (see note). Line a baking sheet with parchment paper. Heat oven to 400 degrees.
Fill the pastry bag two-thirds full of mashed potatoes. Remove air as you twist the top of your pastry bag. Using circular motions, begin piping the mashed potatoes onto the parchment paper, the same technique is used when frosting cupcakes. Make the outer edge of a circle shape, and continue piping the potatoes in one continual motion making your circles smaller and smaller until you end in the middle. Refrigerate for 10 minutes.
Once cooled, lightly brush melted butter onto potato rounds and bake 20 minutes or until edges are beautifully browned. Remove from oven and sprinkle with parmesan cheese and fresh parsley. Serve warm.
Serves four to six.
Cook's note: Look for pastry bags and tips at hobby and cookware stores.
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