Duchesse Potatoes in Ramekins

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“This is a make-do recipe that I came up with after finding my pastry tube mysteriously gone. Since I couldn't pipe the potatoes as usual, I had to do something else. Voila, a very attractive side dish and easy to make.They are cooked as for a custard to make sure they do not dry out and they will puff much nicer with the moisture in the oven. I would also put in onion puree and perhaps minced chives for more color and flavor. Using a food processor to mix everything makes the whole process much easier and I like the consistency of the taters better. Since this is so basic, almost any savory seasoning can be used, depending on what your main course will be.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Put an oven rack in the middle position in the oven.
  3. Cool the potatoes just enough so they can be handled, but still very warm.
  4. Mash them well and push them through a fine chinois or sieve.
  5. Turn the mash out into a food processor, using the chopping blade.
  6. Scatter the chunked butter around on the potatoes.
  7. Process for about 5 minutes until the butter is completely incorporated.
  8. It helps if the taters are still quite hot.
  9. Scrape the sides of the processor bowl, return top.
  10. Turn processor on and add eggs, starting with the whole egg.
  11. Pour them in very slowly so they incorporate but do not cook.
  12. Process until the consistency is similar to a standard souffle mixture.
  13. Set mixture aside.
  14. Bring water to a boil on the stovetop.
  15. Butter ceramic ramekins and fill 3/4 full with potato mixture.
  16. Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
  17. Bake for 1 hour, or until tops have puffed and are golden brown.
  18. Remove from oven and cool slightly on a rack.
  19. Serve warm in the ramekins.
  20. Paprika or other seasoning can be sprinkled over the top of the mixture before baking.

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