Brazilian recipe
Duchess Potato Roses (Bolinho de batata)
A beloved Brazilian staple, these potato mounds are crafted from smooth mashed potatoes, offering a sophisticated and flavourful side dish perfect for any meal.
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Ingredients
450 g peeled and boiled potatoes
50 g butter
2 egg yolks
Salt to taste
Black pepper to taste
Nutmeg to taste
All-purpose flour for dusting
50 g butter
2 egg yolks
Salt to taste
Black pepper to taste
Nutmeg to taste
All-purpose flour for dusting
Where to find ingredients
You can find these fresh ingredients at your local supermarket vegetable section and dairy aisle. If you cannot find nutmeg, ground mace is a suitable substitute.
Preparation method
- Peel the potatoes and place them in a pot covered with water.
- Bring the pot to a boil over high heat.
- Add salt and cook for approximately 20 minutes or until they are fork-tender.
- Drain all the water thoroughly and pass the potatoes through a potato ricer or masher.
- Whisk the butter and egg yolks well into the potato puree.
- Season with salt, black pepper, and nutmeg, stirring well to combine all the flavours.
- Transfer the mixture into a piping bag fitted with a large star nozzle.
- Preheat the oven to 180°C.
- Grease a baking tray with butter and lightly dust with flour.
- Pipe the potato mixture onto the tray to form roses.
- Start from the centre and move in a spiral motion to create the rose petal effect.
- Ensure there is enough space between each portion on the tray.
- Bake in the preheated oven for about 30 minutes or until the tops are lightly golden.
- Remove from the oven and serve immediately.
Observations
These dainty bites feature a velvety texture and an elegant appearance, making them ideal as an accompaniment to main courses or as refined appetisers. Using a piping bag is the key technique to achieving a consistent and visually striking rose shape.
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