Recipe - Duchesse Potato Ghosts

4 pound Large red potatoes
Three fourths Stick (6 tablespoons)
unsalted butter; cut into
pcs
1 One fourth cup Milk
3 lg Egg yolks

GARNISH
Small dark seeds such as
nigella (black onion
seeds), cumin seeds, or
caraway seeds for ghosts;
"eyes"

Peel and quarter potatoes and in a large saucepan cover with salted cold
water by 2 inches. Bring water to a boil and simmer potatoes until tender,
about 15 minutes.
While potatoes are simmering, in a small saucepan heat butter with milk
over moderately low heat until melted and keep warm.

Drain potatoes in a colander and force through a ricer or food mill into a
bowl. With an electric mixer beat in milk mixture, yolks, and salt and
pepper to taste.
Preheat oven to 400 degrees F.

Spread about one third potatoes in a buttered 1quart gratin dish and
transfer remaining potatoes to a pastry bag fitted with a 3/4inch plain
tip. On potatoes in dish pipe potatoes close together in

to pointed mounds to form "ghosts" and garnish each mound with 2 seeds for
ghosts' "eyes." Potatoes may be prepared up to this point 1 day ahead and
chilled, covered loosely.
Bake potatoes until heated through and tops of "ghosts" are golden, 15 to
20 minutes.

Yield: 6 to 8 servings
Recipe By : COOKING LIVE SHOW #CL8751

Posted to MCRecipe Digest V1 #279

Date: Tue, 5 Nov 1996 08:24:57 0500

From: "Angele and Jon Freeman" jfreeman@netusa1.net

NOTES : (courtesy of Gourmet Magazine