Dilled Duchess Potatoes Recipes

DILLED NEW POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.

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.

GARLIC PARMESAN DUCHESS POTATOES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• Boil potatoes: Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Drain potatoes well.
• Saute garlic in butter: Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes.
• Stir in half and half: Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.
• Mash potatoes: Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer).
• Stir in cheese and butter mixture: Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste.
• Blend in yolks: Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed.
• Pipe into domes: Transfer mixture to a large piping fitted with a large star tip that's about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Gently brush with remaining 2 Tbsp butter, melted.
• Bake: Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.
• Recipe source: Cooking Classy

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.

DILLED CREAMED POTATOES

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
• Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
• Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.