Creamy Duchess Potatoes Recipes

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.

CREAMY DUCHESS POTATOES

Steps:

• In pot, combine potatoes, garlic, 1 t salt and water to cover by 1 inch.
• Bring to a boil.
• Reduce heat to low; cook until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees.
• Coat 1 1/2 quart shallow baking dish with cooking spray.
• Return potatoes and garlic to pot; mash.
• Stir in sour cream, butter, egg, Parmesan cheese, pepper, nutmeg and remaining salt until smooth.
• Spread 5 cups potatoes in baking dish.
• Place remaining potatoes in large pastry bag fitted with star tip; pipe rosettes over potatoes in dish.
• Bake 35 minutes or until lightly browned.
• If desired, garnish with chives.

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 BAKED POTATOES

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

Steps:

• To start, peel and cut your potatoes into about ½ -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse potatoes. Add a dash of salt.
• Boil the potatoes for about 15 minutes or until they are fork-tender.
• Using an electric hand mixer, beat the potatoes on high until they start to form peaks.
• Add in the egg yolks, parmesan cheese, heavy cream, garlic, salt, and pepper, and mix until combined.
• Preheat the oven to 425 degrees. Scoop the mashed potatoes into a piping bag with a large star tip. Pipe them onto a sheet pan.
• Bake for 15-17 minutes or until golden brown on the outside edges.

DUCHESS POTATOES

Steps:

• Peel and cube potatoes. Place into a large pot covering with 1 inch cold water. Season with 1 tsp salt. Bring to a boil, then lower heat to medium-high cooking for 8-10 minutes or until fork tender. Drain well.
• Mash potatoes using a potato masher or ricer until no lumps. Add reserved 1 tsp salt, butter, cream, cream cheese, 3 Tbsp Parmesan and garlic. Mix until fully blended. Let cool slightly, then add egg yolks. Mix thoroughly.
• Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
• Using a piping bag or Ziploc bag fitted with a large open star tip, pipe 12 mounds, 2 inches apart.
• Bake for 20-25 minutes just until tops are golden. Let stand on pan for a few minutes.
• Serve immediately garnished with additional Parmesan and fresh chives.