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 POTATOES IN RAMEKINS
This is a make-do recipe that I came up with after finding my pastry tube mysteriously gone. Since I couldn't pipe the potatoes as usual, I had to do something else. Voila, a very attractive side dish and easy to make.They are cooked as for a custard to make sure they do not dry out and they will puff much nicer with the moisture in the oven. I would also put in onion puree and perhaps minced chives for more color and flavor. Using a food processor to mix everything makes the whole process much easier and I like the consistency of the taters better. Since this is so basic, almost any savory seasoning can be used, depending on what your main course will be.
Provided by Queen Dragon Mom
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Put an oven rack in the middle position in the oven.
- Cool the potatoes just enough so they can be handled, but still very warm.
- Mash them well and push them through a fine chinois or sieve.
- Turn the mash out into a food processor, using the chopping blade.
- Scatter the chunked butter around on the potatoes.
- Process for about 5 minutes until the butter is completely incorporated.
- It helps if the taters are still quite hot.
- Scrape the sides of the processor bowl, return top.
- Turn processor on and add eggs, starting with the whole egg.
- Pour them in very slowly so they incorporate but do not cook.
- Process until the consistency is similar to a standard souffle mixture.
- Set mixture aside.
- Bring water to a boil on the stovetop.
- Butter ceramic ramekins and fill 3/4 full with potato mixture.
- Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
- Bake for 1 hour, or until tops have puffed and are golden brown.
- Remove from oven and cool slightly on a rack.
- Serve warm in the ramekins.
- Paprika or other seasoning can be sprinkled over the top of the mixture before baking.
Nutrition Facts : Calories 206.3, Fat 12.5, SaturatedFat 7.2, Cholesterol 125.3, Sodium 22.3, Carbohydrate 20.1, Fiber 2.5, Sugar 1, Protein 4.3
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
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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