Breaking News Bar
posted: 2/19/2013 5:59 AM

Boursin Cheese Duchess Potatoes

hello
Success - Article sent! close
  • Bev Horne/bhorne@dailyherald.comCook of the Week Terri Edmunds of Naperville with Duchess potatoes, here with the shape of Mickey Mouse.

      Bev Horne/bhorne@dailyherald.comCook of the Week Terri Edmunds of Naperville with Duchess potatoes, here with the shape of Mickey Mouse.

  • Bev Horne/bhorne@dailyherald.comCook of the Week Terri Edmunds of Naperville with Duchess potatoes.

      Bev Horne/bhorne@dailyherald.comCook of the Week Terri Edmunds of Naperville with Duchess potatoes.

 

4 large russet potatoes

1 package (5 ounces) Garlic & Herb Boursin cheese

cup freshly grated Parmesano reggiano or pecorino Romano cheese

1 teaspoon salt

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 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.

Share

Interested in reusing this article?

Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.

The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.

Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Name * Company Telephone * E-mail *

Message (optional)

Success - Reprint request sent Click to close
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here