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Ingredients

  • 4 lafloury potatoes – peeled, cubes and boiled in salted water until tender
  • 3 Tbs butter
  • 20g dried porcini mushrooms – soaked in boiling water for 15 minutes
  • 3 fat cloves black garlic – finely chopped
  • 1/4 cup grated Parmigiano Reggiano cheese
  •  salt and pepper to taste
  • 1 egg – beaten
  • Method

    Preheat the oven to 200°C. Drain and mash the potatoes with the butter while still hot until smooth. Use a whisk to fluff up a bit.

    Squeeze excess liquid out of the mushrooms and finely chop. Add to the mash together with the garlic and parmesan. Season to taste. Lastly mix in the egg until well combined.

    Spoon mixture into a piping bag and pipe rosettes onto a greased baking tray.

    Bake in the oven for +- 20 minutes or until golden.

    Use an egg lifter to gently remove the Duchesse potatoes from the baking tray when ready to serve. These can be reheated in the oven at 180°C for a few minutes.

Servings: Change Serving
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