DUCHESS POTATO RECIPES

Name: Duchess potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Makes 20 (serves 4-5)
Ingredients: 500g floury potatoes, chopped; 1 large egg, separated; 30g soft butter; 30g parmesan ,finely grated; grating of nutmeg; vegetable oil, for the tray

DUCHESS POTATOES RECIPE - BBC GOOD FOOD

Duchess potatoes recipe - BBC Good Food image

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

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield Makes 20 (serves 4-5)

Number Of Ingredients 6

Ingredients

500g floury potatoes, chopped
1 large egg, separated
30g soft butter
30g parmesan ,finely grated
grating of nutmeg
vegetable oil, for the tray

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, FatContent 9 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

DUCHESS POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK

Duchess Potatoes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 16 servings

Number Of Ingredients 8

Ingredients

5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
8 egg yolks
1 stick butter, softened
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Nutmeg
1 1/4 cup heavy cream
1 whole egg

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!

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I love potato skins because they remind me of 1983. Or was that 1984?
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Reviews 5
Total Time 50 minutes
Category appetizers, main dish, snack

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There is no food in this world that is as comforting to me as fresh, homemade bread.
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Peel and cube the potatoes. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and cook on a low boil for about 10 minutes, until the potatoes are easily pierced with a paring knife. Drain potatoes, reserving the water. Mash potatoes well. Let potatoes and potato water cool for at least 30 minutes. Potato water should be lukewarm before using. In a large bowl, stir flour, sugar, yeast, and salt. Add the lesser amount of potato water, milk, butter, and 1 cup mashed potatoes (you’ll have extra). Mix using the paddle attachment until thoroughly combined. The mixture should be tacky and sticky. If too dry, mix in remaining 1/4 cup potato water.Switch to a dough hook and knead on medium speed for about 8 minutes, pausing a few times to scrape the sides and bottom of the bowl, as well as the dough hook. The dough should be smooth, but soft and still a bit tacky feeling. Remove to an oiled bowl. Cover with an oiled piece of plastic wrap. Let rise until doubled in bulk, about 1 hour to 90 minutes. Punch down the dough. Divide in half and place on a lightly floured surface. Knead each piece a few times, form into a log, and place in two greased (8x4 or 9x5) loaf pans.Cover the pans lightly with oiled plastic wrap. Let rise until the dough has crowned 1 inch over the tops of the pans, 30 minutes to 1 hour. Meanwhile, preheat the oven to 350ºF. Bake bread for 35 minutes or until top is golden and internal temperature reaches 190ºF. Let cool in the pans for 5 minutes, then remove from the pans to cool on a wire rack. Slice with a serrated knife. Bread may be wrapped well and frozen.

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DUCHESS POTATOES RECIPE - BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 1 hours
Category Side dish
Calories 161 calories per serving

Bake the potatoes for 15-20 mins until golden-brown and crisp.

See details

DUCHESS POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 3
Total Time 50 minutes
Category side-dish

Bake until golden brown around the edges. Serve on a pretty platter!

See details

POTATO SKINS - THE PIONEER WOMAN

I love potato skins because they remind me of 1983. Or was that 1984?
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category appetizers, main dish, snack

Preheat oven to 400 degrees. Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes. Serve immediately with sour cream and green onions. Yum!

See details

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Reviews 4.5
Total Time 1 hours 15 minutes
Category baking, main dish

Peel and cube the potatoes. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and cook on a low boil for about 10 minutes, until the potatoes are easily pierced with a paring knife. Drain potatoes, reserving the water. Mash potatoes well. Let potatoes and potato water cool for at least 30 minutes. Potato water should be lukewarm before using. In a large bowl, stir flour, sugar, yeast, and salt. Add the lesser amount of potato water, milk, butter, and 1 cup mashed potatoes (you’ll have extra). Mix using the paddle attachment until thoroughly combined. The mixture should be tacky and sticky. If too dry, mix in remaining 1/4 cup potato water.Switch to a dough hook and knead on medium speed for about 8 minutes, pausing a few times to scrape the sides and bottom of the bowl, as well as the dough hook. The dough should be smooth, but soft and still a bit tacky feeling. Remove to an oiled bowl. Cover with an oiled piece of plastic wrap. Let rise until doubled in bulk, about 1 hour to 90 minutes. Punch down the dough. Divide in half and place on a lightly floured surface. Knead each piece a few times, form into a log, and place in two greased (8x4 or 9x5) loaf pans.Cover the pans lightly with oiled plastic wrap. Let rise until the dough has crowned 1 inch over the tops of the pans, 30 minutes to 1 hour. Meanwhile, preheat the oven to 350ºF. Bake bread for 35 minutes or until top is golden and internal temperature reaches 190ºF. Let cool in the pans for 5 minutes, then remove from the pans to cool on a wire rack. Slice with a serrated knife. Bread may be wrapped well and frozen.

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