Potatoes, are unanimously, everyone’s favorite. We Indians have this unusual practice of including these lovelies in most of our dishes. Reflects our love for them in true sense. Today, some potatoes in my kitchen got lucky to be a part of my culinary province, in a rather special way. The ‘Duchess Potatoes’ way.
3 big potatoes
1 egg yolk
2 tablespoon butter
1/2 tsp carrom seeds
1 or 2 finely chopped green chillies
Plenty of freshly ground pepper
1 whole egg (for the egg wash)
Chopped spring onions for garnish
Steps to Follow:-
- Boil the potatoes in a pressure cooker upto 3-4 whistles.
- Once soft and pliable, drain the potatoes and set aside to cool slightly.
- Once the potatoes are no longer hot to the touch, peel of the skin and mash them ensuring there are no lumps or any uncooked hard piece.
- Add the egg yolk, butter, carrom seeds, salt, pepper and green chillies and vigorously mash again.
- Preheat the oven to 190 degree celcius and line a baking tray with parchment paper (do not grease).
- Put the mashed potatoes in a piping bag fitted with a large star nozzle.
- Pipe the potatoes into 3 inch round fancy circles on the parchment paper.(Just like you do it while icing a cake or cupcakes)
- Once all the potato mix has been piped, refrigerate for upto 60 mins, wrapped in a cling foil.
- After an hour, whisk the whole egg with a fork and gently brush over the potatoes
- Bake the potatoes for 25-30 minutes or until you see them browning along the ridges.
- Remove from oven, garnish with chopped spring onions and serve immediately with your choice of tangy spicy dip
By Tanu Pathak, Sikandalous Cuisine