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Gravy-Stuffed Mashed Potatoes (Duchesse)
Ingredients
for 10 servings
2 cups gravy
3 lb russet potatoes, cubed
½ cup butter, soft
½ cup sour cream
4 egg yolks, beaten
salt, to taste
pepper, to taste
½ teaspoon nutmeg
egg wash
Preparation
- Preheat oven to 425°F (220°C).
- Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
- Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
- Drain the potatoes until completely dry.
- While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
- To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
- Transfer the mixture to a piping bag or a zip-top bag with a star tip.
- Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
- Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
- Freeze until the potatoes are firm.
- Brush with egg wash until completely coated.
- Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
- Serve while still hot.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Gravy-Stuffed Mashed Potatoes (Duchesse):
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