SWF file not found. Please check the path.

Black Garlic & Truffle Duchesse Potatoes

Pommes duchesse, a French classic. Although nowadays duchesse potatoes are pretty retro and you won't even find them in most Parisian restaurants anymore, we still love them. What's not to love? Smooth pureed potatoes mixed with egg and seasoned to perfection. Piped into little mouthfuls and baked until crisp on the outside and fluffy in the centre. What a delight!

Joosh up your steak bearnaise or roast dinner with these little kisses. They also make wonderful hors d'oeuvres topped with micro herbs and bacon crumbs drizzled with a delicious infused olive oil. Duchesse potato mixture (with added parmesan cheese) piped onto a shepherd's pie or fish pie is just too divine. YUM! And for the kids, these are a much healthier alternative to "tater tots"!

We made an absolutely mouthwatering variation recently. The addition of chopped black garlic and a splash of truffle infused olive oil just take duchesse potatoes to another level!

We found black garlic at our local Checkers store and just had to cook with it. Black garlic has a sweetish distinct flavour and works well in creamy dishes. What is black garlic? The bulbs are fermented in an environment where the heat and humidity are controlled. No additives are added. The cloves turn black because the sugar and amino acids produce melanoidin - a dark coloured substance. Now you know!

Black Garlic and Truffle Duchess Potatoes

Serves: 4-6

4 large floury potatoes, peeled and cubed and boiled in salted water until tender
2 ml dried thyme
4 cloves black garlic, finely chopped
1 T (15 ml) Truffle infused olive oil (Try Willow Creek's oil or Woolworths)
Freshly ground salt and pepper to taste
2 egg yolks, beaten
3 T (45 ml) melted butter
3 T (45 ml) finely grated parmesan cheese

Preheat the oven to 200 Deg C.
Strain the hot potatoes and mash until very smooth.
Add the thyme, garlic and truffle oil. Season to taste. Add the eggs and mix until well combined.
Spoon mixture into a piping bag and pipe little rosettes onto a greased or lined baking sheet.
Gently drizzle melted butter over the potatoes and sprinkle with cheese.
Bake for +- 15 minutes or until firm and golden brown.
Serve immediately!

Want to up your cooking skills and recipe repertoire? Click here to see our cookery lessons we have available for August! Or call Tracy at 021 671 2080 for more info! 

Comments (0)

Leave a comment

You are commenting as guest.

Join our mailing list

Visit Us

36 Palmyra Road
View map and directions

Contact Us

Tell   +27(0)21 671 2080
Fax   +27(0)21 671 2081
Email   This email address is being protected from spambots. You need JavaScript enabled to view it.

Stay Connected