Cooking Duchess Potatoes for Danish Strip Steak

Video Transcript

"So, let's check our potatoes to see if they are tender. They have been cooking for about fifteen minutes. And we have to check you can just simply put the potato down it mashes, it's done. So these are done, they're ready. What we will do know is drain the potatoes. And dry them in the oven. Be very careful when you do this, so you don't burn yourself from the steam. You want them drained really well. Okay, like so. So, now the potatoes will go in the oven uncovered, we're going to dry them out. Once the potatoes come out of the oven, we're going to add two egg yolks, we're going to add butter, cream and nutmeg, salt and white pepper, and then they will be good to go. You can tell the potatoes are nicely dried. They're white and flaky around the edges. So before you add anything to these potatoes or when you're making mashed potatoes you always want to whip the potatoes first. If you add cream, eggs or any other ingredient any wet ingredient and then you whip them you will have a lot of lumps in the potatoes. So, first we will beat these, whip them, whip the lumps out. Make sure you get as many lumps out as possible. I'll double check to see how they are good, pretty much lump free. So now what we can do is add our butter, we will add about so much, we will call that a quarter stick. We'll whip that in, now we'll add a little cream, maybe a quarter cup should do. Okay, now we'll add our egg yolks you can use the shell to shell method or you can just crack it and separate it by hand. I find this to be the easiest and the most effective method. Here's one, there's two. We'll whip in the eggs, don't worry about the egg yolks being raw, potatoes are so hot it will cook the yolk inside. Okay, also what the egg yolks do, they help tighten up the potatoes so you can pipe it on the plate. Also adds a nice color, flavor and texture to the potato. So now let's season the potatoes. Not too much, this is strong stuff uh I'll just eye ball it here but uh the amount is really minimal. That's good! Get that mixed too. Little bit of salt boom, and a little bit of pepper. Okay, let's have a taste. Very good! You can taste the touch of the nutmeg. Nice potato so the egg, the cream just gives it a totally different flavor, the texture it s more rich. Very good! So these are done and place this back in a warm area, on the back burner. And check our sticks."