Duchesse Potatoes In Ramekins

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 24 ounces potatoes, cooked as for mash
• 1/3 cup sweet unsalted butter, chunked
• 1 egg
• 2 egg yolks
• salt and pepper

Recipe

• 1 preheat oven to 375 degrees f.
• 2 put an oven rack in the middle position in the oven.
• 3 cool the potatoes just enough so they can be handled, but still very warm.
• 4 mash them well and push them through a fine chinois or sieve.
• 5 turn the mash out into a food processor, using the chopping blade.
• 6 scatter the chunked butter around on the potatoes.
• 7 process for about 5 minutes until the butter is completely incorporated.
• 8 it helps if the taters are still quite hot.
• 9 scrape the sides of the processor bowl, return top.
• 10 turn processor on and add eggs, starting with the whole egg.
• 11 pour them in very slowly so they incorporate but do not cook.
• 12 process until the consistency is similar to a standard souffle mixture.
• 13 set mixture aside.
• 14 bring water to a boil on the stovetop.
• 15 butter ceramic ramekins and fill 3/4 full with potato mixture.
• 16 place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
• 17 bake for 1 hour, or until tops have puffed and are golden brown.
• 18 remove from oven and cool slightly on a rack.
• 19 serve warm in the ramekins.
• 20 paprika or other seasoning can be sprinkled over the top of the mixture before baking.