DUCHESS BAKED POTATOES
If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
Provided by Ann Redding
Categories Bon Appétit Side Thanksgiving Christmas Potato Sour Cream Milk/Cream Garlic Bake Casserole/Gratin Potluck
Yield Serves 8
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-35 minutes. Drain and let cool slightly.
- Preheat oven to 425°F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don't mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30-40 minutes.
- Do Ahead
- Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5-10 minutes.
DUCHESS POTATOES
Although they might sound fussy to fix, these spuds are really a cinch from start to finish, according to the CT kitchen staff. All you need to do is mash the potatoes, pipe the mixture into fun designs using cake-decorating tools, then bake.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Transfer to a bowl; add 2 tablespoons butter and milk. Beat on low just until smooth; cool slightly. Add egg and chives; beat on low until fluffy. , Cut a small hole in the corner of a pastry or plastic bag; insert #8b open star pastry tip. Fill the bag with potato mixture. Pipe potatoes into four rosettes on a greased baking sheet. , In a saucepan, melt remaining butter. Drizzle over potatoes. Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 197 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
DUCHESS BAKED POTATOES
Provided by Adapted by Pam - For the Love of Cooking / Original by Bon Appetit
Categories Side Dish
Time 1h35m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and pour in enough water to cover them by 2-inches; season well with sea salt.
- Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 30-40 minutes. Drain and let cool slightly.
- Preheat the oven to 425 degrees.
- Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl; season generously with salt and freshly cracked pepper, to taste.
- Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl. Pour in the cream/egg mixture. Fold in gently (be careful not to overmix). Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture.
- Bake uncovered, rotating once, until golden brown and slightly puffed, 30-40 minutes.
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
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
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