Duchesse potatoes with olive oil
Ingredients
- 1.2 kg of potatoes
- 8 eggs
- 100g of full-flavoured olive oil
- 1 tablespoon of whole milk
- 1 pinch of nutmeg
- Salt, freshly ground pepper
Tip
Instructions
Peel and wash the potatoes; cut them into chunks. Steam them (remember to add salt to the potatoes) or boil them in salted water (starting from cold) for about 20 minutes.
- Preheat the oven to 210°C.
Drain the potatoes. Pass them through a food mill to make a smooth purée. Add the olive oil, followed by 1 whole egg and 6 egg yolks. Season to taste with salt, pepper and nutmeg.
- Fill a piping bag fitted with a serrated nozzle with the purée.
- On an oiled baking tray (or on a silicone mat or baking paper), pipe small rosettes of mashed potato.
Mix the remaining egg yolk with the milk. Brush the duchesse potatoes with the mixture so that they brown nicely.
Bake for 5 to 8 minutes, then serve as an accompaniment to meat in a sauce.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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