Marquispotatoes Recipes

MARQUIS POTATOES

Steps:

• Peel and cut potatoes into small chunks Boil in salted water till fork tender Meanwhile, heat oil in a saucepan Add green onions and saute 30 seconds Add tomatoes and saute about 10 minutes or until moisture has evaporated Set aside.
• Drain potatoes and cool for just a bit.
• Turn on broiler Grease baking sheet Mash potatoes with 2 egg yolks, butter and milk.
• Season with salt and pepper Spoon potatoes onto pan into six little nests with indentions in the center.
• To make this fancy, use a pastry bag with a large star tip.
• Beat remaining egg with water and brush over potatoes.
• Broil 5 minutes or until golden brown.
• Spoon tomato mixture into potatoes, sprinkle with parsley and serve.

AWFUL POTATOES

Steps:

• Cook potatoes in salted water until done.
• Drain and put back into the pan.
• Add sour cream, cream cheese and garlic salt; mash.
• Turn into baking dish.
• Sprinkle cheddar cheese on top.
• Bake in a 350 degree Fahrenheit oven for 45 to 50 minutes until puffed and golden brown.

DUCHESS POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
• Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
• Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
• Bake the potatoes for 15-20 mins until golden-brown and crisp.

CHOCOLATE MARQUISE

Steps:

• In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
• In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture.
• Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.