Duchess potato ghosts
Buttery mashed potatoes enriched with egg yolks, piped into ghosts and baked.
Active time30 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 1800 g floury potatoes
- 85 g unsalted butter
- 300 ml whole milk
- 3 eggs
- ¼ tsp nigella seeds
- ¼ tsp black pepper
- ½ tsp fine salt
Preparation
Peel and cut up the potatoes. Cover with water in a saucepan and bring to a simmer. Cook for 20 minutes until tender, then drain.
1800 g floury potatoes- vegetable peeler
- knife
- saucepan
- colander
Crack the eggs and separate the yolks from the whites. Heat the oven to 200 °C. Warm the milk and butter over low heat until the butter melts. Mash the potatoes with a ricer. Stir in the warm milk mixture, egg yolks, salt and pepper.
85 g unsalted butter300 ml whole milk3 eggs¼ tsp black pepper½ tsp fine salt- oven
- saucepan
- potato masher
- mixing bowl
- spoon
Put the mash in a piping bag and pipe pointed mounds onto a lined tray. Add nigella seeds for eyes. Bake for 25 minutes until the tips are golden and the mash is firm.
¼ tsp nigella seeds- piping bag
- baking tray
- baking paper
- oven
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration