Potato Recipes

Main Dish

Potato Quenelle

  • No Reviews
  • Prep Method: Baked
Share on Print

Ingredients

  • 1lb frozen mashed potatoes
  • 1 egg
  • 3 oz potato flakes
  • salt & pepper
  • caviar
  • chervil

For the Beurre Blanc

  • 2 tbsp shallots
  • ¼ cup champagne vinegar
  • 1 tbsp thyme
  • 1 tbsp lemon Juice
  • ¼ cup dry white wine
  • ⅓ cup heavy cream
  • 1 cup butter, quartered

Preparation

  1. Combine potatoes with eggs, cheese, and herbs until incorporated.
  2. Form quenelles from potato mixture until incorporated.
  3. Place on a silpat lined baking sheet and bake until 140˚F internal temperature at 375˚F.
  4. For beurre blanc boil wine, vinegar, and shallot over moderate heat until syrupy consistency and reduce by 3 tablespoons.
  5. Reduce heat and add cream, salt, thyme, and half the butter. Whisking constantly until butter has melted.
  6. Add remaining butter and lemon juice. Remove from heat and season with salt and pepper.

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel