Delicious Duchess Potatoes Recipes

DUCHESS POTATOES

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.

DELICIOUS DUCHESS POTATOES

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!

DELICIOUS DUCHESS POTATOES

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.

DUCHESS POTATOES

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.

DUCHESS POTATOES

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

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.