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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
- Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
- Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
- Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
- Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
- Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
- Bake until golden brown around the edges. Serve on a pretty platter!
DUCHESS POTATOES
A decorative way to serve mashed potatoes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450F and butter a baking dish.
- Combine the mashed potatoes, butter and salt with the beaten egg yolks; pipe into balls, hearts, or other shapes using a pastry bag.
- Place in dish and brush with slightly beaten egg whites.
- Brown in oven.
Nutrition Facts : Calories 116.5, Fat 5.9, SaturatedFat 3.1, Cholesterol 82.1, Sodium 455.8, Carbohydrate 12.4, Fiber 1.1, Sugar 1.2, Protein 3.5
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.
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
KATHY'S DUCHESS POTATO PUFFS WITH CHEESE
This recipe is great for leftover mashed potatoes. From the recipe collection of Bird's sister Kathy. I have also made it using instant mashed potatoes.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 12 puffs
Number Of Ingredients 7
Steps:
- Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
- Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
- Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.
Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 36.6, Sodium 147, Carbohydrate 6.5, Fiber 0.6, Sugar 0.6, Protein 2.9
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
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