In class we did multiple recipes with potatoes, ours was Duchesse. We all got turns practicing piping the potatoes into the swirled shape.
Then we moved on to our own, we boiled the potatoes, put them through the ricer, and piped them into this shape.
After, we coated the with clarified butter, to give them a brown edge.
After, we garnished with chives and grated Pecorino Romano. The cheese complimented it really well. It had a very interesting texture, it had a soft bready crunch then a smooth potato center.
I loved learning about piping and learning about a new way to use potatoes.
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