This was delightful served with Artichoke Hearts Elegante as a side dish
The presentation of this recipe from Mr. Big Food’s “Big Food Manual” takes a bit of ‘splainin. The Big Food Manual is a compilation of recipes Mr. Big Food has found in his extensive cookbook collection and other places. When he enters a recipe into the Big Food Manual he’ll often quote the cookbook’s author– the recipe’s introduction, if you will. The recipes for Duchess Potatoes and Sausage Lyonnaise come from The Creative Cooking Course— a tome of a book filled with instruction.
“Seven classic shapes of baked Duchess Potatoes …: Galettes, Doights, Petites Pyramides, Petit Pains, Brioches, Rosettes Longues and Couconnes. We show you how to shape each of these In How to Make Seven Classic Shapes of Duchess Potatoes .”—The Creative Cooking Course (1982)
CREATIVE COOKING BASIC DUCHESS POTATO MIXTURE
1 lb peeled potatoes, quartered, steamed in a vegetable steamer with about 1 C water until soft OR steamed in a pressure cooker according to manufacturer’s directions, forced through ricer
1/8 tsp white pepper
1 tsp (scant) salt
1 medium egg yolk
2 Tbsp butter, melted
Anglais Glaze (see recipe in Basics section)
Preheat oven to 400o. Dry riced potatoes in a saucepan over low heat, stirring constantly. Add white pepper, salt, egg yolk (taking care not to curdle yolk), and melted butter, and mix well. Pipe or shape as desired (see instructions in this section). Brush on Anglais Glaze with pastry brush. Place on baking sheet, and bake about 25 minutes or until edges are browned lightly.