Composition / ingredients
Step-by-step cooking
Step 1:
How to make duchess potatoes? Peel the potatoes. Grate the nutmeg on a fine grater. The oil should be at room temperature.
Step 2:
Slice the potatoes, put them in a saucepan with salted water, bring to a boil and cook until tender.
Step 3:
Grate the cheese.
Step 4:
Drain all the water from the pan. Mash the potatoes thoroughly. Add butter, mix until smooth, continuing to knead the resulting mass.
Step 5:
Add grated cheese and nutmeg to the pan, salt and pepper to taste. Quickly, while the potatoes are still hot, mix everything with a pusher or spoon so that the cheese melts.
Step 6:
Break an egg into a warm potato mass, mix with a spoon until the mashed potatoes turn into a homogeneous, elastic, thick mass. If desired, you can add aromatic ingredients to the mashed potatoes: finely chopped herbs (dill, basil, parsley, rosemary), crushed garlic, curry, chili pepper, tomato paste and other spices to your taste.
Step 7:
Transfer the warm mashed potatoes to a pastry syringe or a bag with an asterisk attachment. Cover the baking sheet with parchment or baking paper. Set off the "towers" of mashed potatoes at a small distance from each other.
Step 8:
Preheat the oven to 200 degrees. Bake the puree in the oven until golden brown, 15-20 minutes.
Step 9:
The finished baked puree is easily separated from the paper. Serve it hot as a side dish to meat or fish dishes.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Nutmeg - 556 kcal/100g
