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
DUCHESSE MASHED POTATO-MUSHROOM PUFF
This is a fabulous recipe and one I always seem to fall back on for dinner parties. The potatoes are whipped into a creamy puree with butter, milk and eggs and are sandwiched with a yummy mushroom filling. This all bakes up into a lovely golden puff which magically disappears before all other dishes! This wonderful recipe was given to me years ago by my friend, Buzz in Toronto.
Provided by evelynathens
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For Potatoes: Peel potatoes, cut in halves and boil in salted water until soft, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
- Mash potatoes using electric mixer. Add salt, pepper, butter or margarine, eggs, cheese (if using), baking powder and liquid. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy, depending upon the type of potatoes that you use).
- For Mushrooms: Saute onion in butter or margarine, until nicely carmelized. Remove onions from pan. Saute mushrooms until browned and they have released all of their liquid. Mix with onions, salt, pepper and chopped parsley.
- Note 1: I often make up my mushroom filling a day ahead of time and refrigerate. Soften slightly before filling.
- Butter a pie plate or a small pyrex baking dish and Line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Top with little bits of butter and a sprinkling of paprika.
- Bake at 400F for 20 to 25 minutes or until golden brown and puffed.
- Note 2: This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.
- Note 3: I like this recipe both with and without the addition of cheese. If my other sides don't have cheese in them, then I'll often add it.
Nutrition Facts : Calories 243.5, Fat 4.9, SaturatedFat 2.3, Cholesterol 77.8, Sodium 520.8, Carbohydrate 42.7, Fiber 5.8, Sugar 4.2, Protein 9.5
DELICIOUS DUCHESS POTATOES
Rosettes of mashed potato with egg yolk, butter, and nutmeg. Serve with fish or chicken.
Provided by Alois
Categories Thanksgiving Potatoes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
- Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 20.2 g, Cholesterol 133 mg, Fat 13.9 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 131.4 mg, Sugar 1 g
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
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.
- Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.
Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 3 g, Protein 5 g, SaturatedFat 5 g
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.
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
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
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