Duchess potatoes with added topinambur (Jerusalem artichoke)
I am working on family style dish with potatoes as a side. I've been told that mashed potatoes are a no go for a shared dish so I am trying to find creative alternatives. I landed on duchess potatoes for their elegance but I wanted to give them a little twist (and an added flavour) by adding some topinambur (Jerusalem artichokes) to my mix.
In reading online I'm seeing only classic recipes of the Duchess potato with little to no variation from the classic potato, butter, egg yolk. I know that a large part of what makes the Duchess hold is the potato's starch so I'm wondering if cutting, say 1/4 of the potato and replacing it with topinambur would still hold up.
Here's recipe:
1.2kg potato
5g salt
100g unsalted butter
4 egg yolks
salt and white pepper to taste
peel rinse and cut potatoes into cubes and poach from cold in salted water.
remove from water and pat dry. dry in the oven at 125 C to remove moisture.
mash potatoes and incorporate egg yolks. season.
form the duchesses using a piping bag with star nozzle. brush on clarified butter and heat in oven. finish in salamander (or on broil).
Thanks!