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DUCHESE potatoes

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DUCHESE potatoes


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Tempo de preparo

40 min(s)


9 servings

Maíra Bagnariolli

  • Ingredients
  • Recipe
  • Potatoes600 g
  • Butter50 g
  • Gems3 unit(s)
  • Salt and Black Pepper to taste
  1. Put a large pot of salted water on the fire and bring to a boil, add the potatoes with the skin on and cook until they are tender inside (about 40 minutes for medium-sized potatoes). .
  2. Remove the skin from the potatoes while they are still hot, mash or pass through a potato masher, add the butter and egg yolks and mix well.
  3. Preheat the oven to 180°C, grease a baking sheet with butter and transfer the mashed potatoes to the pastry bag fitted with the pitanga nozzle. (which is correct) I DON'T HAVE IT AND I DID IT WITH A SPOON AND IT WAS BEAUTIFUL TOO!
  4. Make small roses with the nozzle on the greased baking sheet, leaving a small space between them so they don't stick.
  5. Brush melted butter over each of your rosettes to give it that bronze and bake until your douche potatoes are golden brown. The time will depend on the size of your roses, but it takes a few minutes, be careful not to burn. Hope you like it!

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