CREAMY DUCHESS POTATOES
These are delicious creamy potatoes. Potato rosettes give this casserole a pretty touch, but you can also skip this step if you like.
Provided by CookingONTheSide
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In pot, combine potatoes, garlic, 1 t salt and water to cover by 1 inch.
- Bring to a boil.
- Reduce heat to low; cook until tender, about 20 minutes; drain.
- Preheat oven to 375 degrees.
- Coat 1 1/2 quart shallow baking dish with cooking spray.
- Return potatoes and garlic to pot; mash.
- Stir in sour cream, butter, egg, Parmesan cheese, pepper, nutmeg and remaining salt until smooth.
- Spread 5 cups potatoes in baking dish.
- Place remaining potatoes in large pastry bag fitted with star tip; pipe rosettes over potatoes in dish.
- Bake 35 minutes or until lightly browned.
- If desired, garnish with chives.
Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.5, Cholesterol 70.7, Sodium 640.8, Carbohydrate 36.4, Fiber 3.1, Sugar 1.6, Protein 5.6
DUCHESS POTATOES
This recipe allows you to make your mashed potatoes a day ahead, shape them, and refrigerate them until ready to bake. Lovely presentation. From VT Nov/Dec 2006.
Provided by Annisette
Categories Potato
Time 55m
Yield 8 swirls
Number Of Ingredients 5
Steps:
- Preheat oven to 400F degrees. Coat baking sheet with cooking spray.
- In large pot, add potatoes and enough water to cover them. Bring to a boil. Reduce heat to medium, and cook 10 minutes, or until soft. Drain.
- Mash until smooth (I like using my mixer to do this). Stir in butter and sour cream. Add egg yolks and chives. Season to taste with salt and pepper.
- Scoop potatoes into a pastry bag fitted with a star tip. Pipe 8 swirled ovals into the prepared baking sheet.
- This can be refrigerated at this point until ready to bake.
- Bake 25-30 minutes, or untl the edges start to brown.
Nutrition Facts : Calories 225.8, Fat 9.7, SaturatedFat 5.8, Cholesterol 71.3, Sodium 22.2, Carbohydrate 31, Fiber 3.8, Sugar 1.4, Protein 4.9
DUCHESS POTATOES
Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.
Provided by Howard
Categories Side Dish Potato Side Dish Recipes
Time 2h13m
Yield 8
Number Of Ingredients 8
Steps:
- Prepare a piping bag with large open star tip.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
- Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
- Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
- Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
- Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 90.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 538.7 mg, Sugar 0.1 g
DUCHESS POTATOES
Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and cheese and piped into swirls, they make an indulgent side dish
Provided by Katie Hiscock
Categories Side dish
Time 1h
Yield Makes 20 (serves 4-5)
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
- Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
- Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
- Bake the potatoes for 15-20 mins until golden-brown and crisp.
Nutrition Facts : Calories 161 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
DELICIOUS DUCHESS POTATOES
These are the best Duchess potatoes you will ever have, I developed this recipe, you will love these! They are a must with prime rib roast or roast pork dinner! Use only russet potatoes for this, and only butter not margarine! If you do not have a pastry bag, just drop 12 mounds onto baking sheet and swirl with a spoon to create a desired pattern.
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl.
- Cool the potatoes for about 20 minutes at room temperature.
- Add in eggs and 7 tablespoons melted butter, pinch dill, pinch garlic powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
- Season with more salt and pepper if needed to taste.
- Spoon the potato mixture into a pastry bag fitted with a large star tip.
- Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
- Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
- Sprinkle a very small amount of paprika over each mound (this is only optional).
- Set oven to 400°F.
- Bake for about 18-20 minutes or until golden brown.
- Delicious!
Nutrition Facts : Calories 287.9, Fat 19.8, SaturatedFat 12.2, Cholesterol 87.7, Sodium 540.9, Carbohydrate 24.2, Fiber 3, Sugar 1.1, Protein 4.7
DUCHESS POTATOES
I really like this fun version of mashed potatoes. Everyone gets their own serving or you can get really creative and pipe them around your entree. I also love that you can make them one day ahead. From Betty Crocker's Meat and Potatoes.
Provided by lazyme
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into large pieces if desired.
- Heat 1 inch water to boiling in Dutch oven.
- Add potatoes.
- Cover and heat to boiling; reduce heat.
- Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain.
- Shake pan gently over low heat to dry potatoes.
- Heat oven to 425ºF.
- Grease cookie sheet.
- Mash potatoes until no lumps remain.
- Beat in milk in small amounts.
- Add 1/2 cup butter, salt and pepper.
- Beat vigorously until potatoes are light and fluffy.
- Add eggs; beat until blended.
- Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet; or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish.
- If cooking now, brush with melted butter and bake about 15 minutes or until light brown.
- If making ahead, do not add the melted butter until ready to bake; cover and refrigerate up to 24 hours; bake 20 to 25 minutes or until light brown.
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