Spinach Duchess Potatoes
"Are you looking for a delicious idea to impress your guests? **Spinach duchess potatoes** are a **refined appetizer** that combines taste and elegance, perfect as a **party appetizer**. Discover the recipe to prepare these delicious **duchess potatoes** with spinach, an explosion of flavor in every bite!"
Dietary Information
Servings:
- 1
To prepare the spinach duchess potatoes, put the whole potatoes with the peel in cold salted water 1 and cook them for about 30-35 minutes from boiling, checking the consistency with the tines of a fork. Meanwhile, clean and chop the onion 2. In a non-stick pan, pour a drizzle of oil and the chopped onion 3, then stew over low heat until the onion is soft.
- 2
Pour in the spinach 4 and season with a pinch of salt 5. Cover with the lid 6 and let it wilt.
- 3
When the spinach is cooked 7, transfer it to a colander to dry it, crushing it slightly 8. Blend it with an immersion blender 9.
- 4
You must obtain a homogeneous puree 10. Then let it cool. Drain the cooked potatoes 11 and pass them, still hot, through a potato ricer 12.
- 5
Add the butter 13, stirring immediately to melt it. Season with grated nutmeg 14 and salt, then add the spinach puree 15.
- 6
Complete with the egg yolk 16, the chopped dill 17 and the pepper 18.
- 7
Mix well with a spatula 19 and transfer to a pastry bag with a 12 mm star nozzle 20. Keep in the fridge while the oven reaches temperature, the mixture must be cold when you form the tufts. Squeeze your duchesses well spaced on a baking sheet lined with parchment paper 21, it will take a couple of batches.
- 8
Grease the surface with a little oil 22 and bake in a preheated static oven at 200°C for 18 minutes. Once baked, let it cool before handling it, because when hot they are very delicate 23. Meanwhile, take care of the cream: in a bowl pour the fresh cream and the spreadable cheese 24.
- 9
Season with oil 25, salt and pepper 26. Mix vigorously with a whisk 27.
- 10
You will have to obtain a creamy consistency 28. Spread the cheese cream on a serving dish 29, then place the green duchesses on top 30.
- 11
Garnish with tufts of dill 31, pomegranate seeds 32 and pepper to taste. The spinach duchess potatoes are ready to be served 33!
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