Duchess Potatoes with Gruyere

Kiwilimón
Kiwilimón
The piping bag potato puree recipe is an easy and impressive recipe. The potato puree is a perfect side dish for meats or fish; this garnish is ideal for making a dish look more elegant. You won't believe how delicious this recipe is and how beautiful the dauphine look.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo potato 1 kilo potato
  • 1 2/3 cups evaporated milk 1 2/3 cups evaporated milk
  • 1/2 cups cow's milk 1/2 cups cow's milk
  • 1/2 cups whipping cream 1/2 cups whipping cream
  • 1 cup Gruyère cheese
  • 1 clove garlic, finely chopped 1 clove garlic, finely chopped
  • 1/2 cups butter 1/2 cups butter
  • 1/2 teaspoons nutmeg powder
  • 4 teaspoons salt 4 teaspoons salt
  • 1 teaspoon white pepper
  • 6 cups water 6 cups water
Preparation
0 mins
30 mins
Low
  • Peel the potatoes and cut them into small cubes. Boil them in a pot with water and salt; once they are soft, remove them from the water (using a colander) and allow them to cool. Pour the potatoes into a food processor and mash them, adding a little milk and continuing to process. Add a bit more milk and finish processing. The goal is for the puree to be free of lumps.
  • In a pan over low heat, melt the butter and add the garlic. Incorporate the processed puree and sauté it for 10 minutes. Add white pepper and a little salt to the puree. Gradually incorporate the evaporated milk and cream. Grate the Gruyere cheese directly over the potato puree. Continue cooking until all the ingredients are perfectly combined. Mix very well and adjust the seasoning.
  • Once the cheese is perfectly melted, remove from heat and allow to cool. Place the cold puree into a piping bag with a star tip.
  • Form the potato mounds on a silicone mat with circular movements. Try to make all the mounds the same size so they bake evenly.
  • Preheat the oven to 190°C and bake for 25 minutes or until golden brown. Remove from the oven and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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