KATHY'S DUCHESS POTATO PUFFS WITH CHEESE
This recipe is great for leftover mashed potatoes. From the recipe collection of Bird's sister Kathy. I have also made it using instant mashed potatoes.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 12 puffs
Number Of Ingredients 7
Steps:
- Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
- Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
- Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.
Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 36.6, Sodium 147, Carbohydrate 6.5, Fiber 0.6, Sugar 0.6, Protein 2.9
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 MASHED POTATO-MUSHROOM PUFF
This is a fabulous recipe and one I always seem to fall back on for dinner parties. The potatoes are whipped into a creamy puree with butter, milk and eggs and are sandwiched with a yummy mushroom filling. This all bakes up into a lovely golden puff which magically disappears before all other dishes! This wonderful recipe was given to me years ago by my friend, Buzz in Toronto.
Provided by evelynathens
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For Potatoes: Peel potatoes, cut in halves and boil in salted water until soft, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
- Mash potatoes using electric mixer. Add salt, pepper, butter or margarine, eggs, cheese (if using), baking powder and liquid. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy, depending upon the type of potatoes that you use).
- For Mushrooms: Saute onion in butter or margarine, until nicely carmelized. Remove onions from pan. Saute mushrooms until browned and they have released all of their liquid. Mix with onions, salt, pepper and chopped parsley.
- Note 1: I often make up my mushroom filling a day ahead of time and refrigerate. Soften slightly before filling.
- Butter a pie plate or a small pyrex baking dish and Line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Top with little bits of butter and a sprinkling of paprika.
- Bake at 400F for 20 to 25 minutes or until golden brown and puffed.
- Note 2: This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.
- Note 3: I like this recipe both with and without the addition of cheese. If my other sides don't have cheese in them, then I'll often add it.
Nutrition Facts : Calories 243.5, Fat 4.9, SaturatedFat 2.3, Cholesterol 77.8, Sodium 520.8, Carbohydrate 42.7, Fiber 5.8, Sugar 4.2, Protein 9.5
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