Mashed Potato Bites

The French name for this appetizer, Appariel Duchesse (sounds like app-per-eye du-chess), literally means pureed potatoes prepared in advance.  To break down the meaning even more, you’re basically piping out highly seasoned mashed potatoes into cones. With fancy presentation and baked to a slight crisp, this delicious potato appetizer is easy to eat and even easier to prepare.

On top of its effortless production, it yields great creativity when it comes down the flavor you’d like to impress. I typically use copious amounts of garlic, so I added 4 cloves to the boiling water and pushed it through the ricer along side the potatoes. However, you could throw in roasted pepper, perhaps some jalapeno, or even fresh herbs or spices to enhance this appetizer to nicely compliment the rest of your meal.

Traditionally 2 egg yolks are used in order to bind the potatoes a bit more, but it tastes just as great and holds together well without.

1 pound russet potatoes, peeled

Butter (or vegan substitute), to taste

Salt and pepper, to taste

Optional:

Nutmeg to taste

2 egg yolk, lightly whipped and folded into the potato puree (per pound of potatoes)

Garlic or other herbs, to taste

Preheat oven to 400 degrees and line a cookie sheet with lightly oiled parchment paper.

Boil potatoes in highly salted water until tender (potato should slide off paring knife when stuck in the center of the potato).

Drain potatoes and place pot back on stove over high heat to eliminate all moisture in potato, or until steam no longer rises from the surface of the potatoes.

Pass potatoes through a ricer, or mash thoroughly.

Do not use a food processor-this will cause the starch in the potatoes to become sticky.

Season with butter, salt, and pepper.

Place in piping bag and pipe onto parchment paper.

Bake for about 10 minutes, or until golden brown.

Garnish with freshly chopped thyme, if desired.