Duchess Potato With Carrot Recipes

DUCHESS POTATO WITH CARROT

Steps:

• Preheat oven to 450°F; adjust rack to middle position. Coat baking sheet with cooking spray. Set aside.
• Place carrots in a small saucepan. Add 1½ cup water. Bring to a boil; simmer for about 8-10 minutes or until carrots are just tender. Drain carrots, reserving 3 tablespoons cooking water. Cool slightly. Combine carrots, cilantro and reserved water in a blender. Blend until pureed.
• In a medium bowl, combine carrot puree, mashed potato, cumin, cayenne pepper, salt, and egg. Spoon potato mixture into pastry bag with a large star tip. Pipe mixture into decorative mounds. Lightly spray mounds with cooking spray.
• Bake for 15-20 minutes or until edges are browned.

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!

DUCHESS POTATOES

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.

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.