Brazilian recipe
Duchess Potatoes (Bolinho de batata)
These elegant piped potato rosettes are a classic side dish, combining creamy mashed potatoes with butter and egg yolks for a perfect golden finish.
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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
Wheat flour for dusting
50 g butter
2 egg yolks
Salt to taste
Black pepper to taste
Nutmeg to taste
Wheat flour for dusting
Where to find ingredients
Find fresh potatoes and butter in the produce and dairy aisles of your local supermarket. Use high-quality butter for better flavor. A potato ricer can be found in the kitchenware section of department stores; if you do not have one, a fine-mesh sieve or a sturdy potato masher works as a suitable substitute.
Preparation method
- Peel the potatoes and place them in a pot of water.
- Bring to a boil over high heat.
- Add salt and cook for approximately 20 minutes or until tender.
- Drain all the water thoroughly and pass the potatoes through a potato ricer.
- Mix the butter and egg yolks into the potato mash until well combined.
- Season with salt, black pepper, and nutmeg, stirring to incorporate the flavors.
- Transfer the mixture into a piping bag fitted with a wide nozzle.
- Preheat your oven to 180°C.
- Grease a baking tray with butter and lightly dust with wheat flour.
- Pipe the potato mixture onto the baking tray in rosette shapes, applying steady pressure.
- Start the motion in the center and pipe in a spiral circle to form the rose shape.
- Ensure there is enough space between each portion on the baking tray.
- Bake in the preheated oven for about 30 minutes or until the edges are lightly golden.
- Remove from the oven and serve immediately.
Observations
These delicate potato cakes are prized for their smooth, velvety texture and sophisticated presentation. By using a piping bag, you achieve a uniform, professional finish that makes them an excellent addition to any roast dinner or as a refined snack.
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