DUCHESS POTATOES RECIPE | ALLRECIPES
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
Total Time 2 hours 13 minutes
Prep Time 25 minutes
Cook Time 1 hours 3 minutes
Yield 8 servings
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, CarbohydrateContent 20.7 g, CholesterolContent 90.6 mg, FatContent 7.9 g, FiberContent 1.9 g, ProteinContent 3.9 g, SaturatedFatContent 4.4 g, SodiumContent 538.7 mg, SugarContent 0.1 g
DUCHESS POTATOES RECIPE | MARTHA STEWART
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Number Of Ingredients 6
Steps:
- In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.
- Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.
Nutrition Facts : Calories 184 g, FatContent 9 g, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 5 g
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