Dilled Duchess Potatoes Recipes

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:

• 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 DUCHESS POTATOES

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain. , In a large bowl, mash potatoes. Beat in the eggs, 6 tablespoons of butter, dill, salt, pepper and enough milk to achieve a light fluffy consistency., Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 12 mounds on two greased baking sheets. Melt remaining butter; drizzle over potatoes. Bake at 400° for 20 minutes or until golden brown.