Marquis Potatoes
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Marquis Potatoes
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Marquis Potatoes transform the potato into a fancy finger food perfect for entertaining! Creamy mashed potatoes are piped in layers and baked until golden.
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Ingredients
Marquis Potatoes:
- 1 1/2 pounds Russet potatoes
- 4 egg yolks
- 4 tablespoons unsalted butter softened at room temperature
- 2 tablespoons heavy cream
- Salt, pepper, and freshly grated nutmeg to taste
Tomato Sauce:
- 2 tablespoons unsalted butter
- 1 small shallot peeled and thinly sliced
- 1 garlic clove minced
- 6 roma tomatoes diced
- 3 tablespoons finely chopped fresh parsley
- salt and pepper to taste
- additional fresh parsley for garnish
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Instructions
To make the Marquis Potatoes:
- Preheat oven to 400˚Line two baking sheets with parchment or a silicone liner.
- Peel the potatoes and cut into 1 inch pieces. Place in a saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain and transfer the potatoes to a large bowl.
- Mash the potatoes until completely smooth using a potato ricer or masher. Fold in the egg yolks, one at a time, while the potatoes are still warm. Fold in the softened butter and cream. Season to taste with about 3/4 teaspoon salt and pinches of freshly ground black pepper and nutmeg.
- Transfer the creamy potatoes to a large piping bag fitted with a 1/2 inch star tip. Pipe a small round, enclosed circle of potato about 2 inches wide on the prepared baking sheet. Around the edge of the circle, pipe 3 layers tall, leaving a cavity in the center. Repeat with the remaining potato mixture to make about 20 Marquis Potatoes.
- Bake the potatoes in the preheated oven until the tops are golden, about 20 minutes, rotating the baking sheets around the 10 minute mark.
- Once golden, transfer the baked Marquis Potatoes to a serving platter using a spatula. Serve immediately with desired sauce.
To make the tomato sauce:
- In a large saucepan, melt the butter over medium heat.
- Add the sliced shallot and cook, stirring occasionally, until softened. Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
- Add the chopped roma tomatoes and cook, stirring occasionally, until the tomatoes are starting to break down to create a sauce, but still holding some of their shape, 20-30 minutes. Stir in the chopped parsley and season to taste with salt and pepper.
- Spoon the sauce into the cavities of the cooked Marquis Potatoes and serve immediately.
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