Duchess Baked Potatoes Recipes

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DUCHESS BAKED POTATOES



Duchess Baked Potatoes image

If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Provided by Ann Redding

Categories     Bon Appétit     Side     Thanksgiving     Christmas     Potato     Sour Cream     Milk/Cream     Garlic     Bake     Casserole/Gratin     Potluck

Yield Serves 8

Number Of Ingredients 8

12 medium Yukon Gold potatoes (3½-4 pounds)
Kosher salt
5 large egg yolks
2 garlic cloves, finely grated
1 1/4 cups heavy cream
3/4 cup sour cream
10 tablespoons unsalted butter, melted
1 teaspoon pink or black peppercorns, finely ground

Steps:

  • Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-35 minutes. Drain and let cool slightly.
  • Preheat oven to 425°F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don't mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30-40 minutes.
  • Do Ahead
  • Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5-10 minutes.

DUCHESS POTATOES



Duchess Potatoes image

Although they might sound fussy to fix, these spuds are really a cinch from start to finish, according to the CT kitchen staff. All you need to do is mash the potatoes, pipe the mixture into fun designs using cake-decorating tools, then bake.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 5

3 medium potatoes, peeled and quartered
4 tablespoons butter, divided
1 to 2 tablespoons milk
1 egg
1 teaspoon minced chives

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Transfer to a bowl; add 2 tablespoons butter and milk. Beat on low just until smooth; cool slightly. Add egg and chives; beat on low until fluffy. , Cut a small hole in the corner of a pastry or plastic bag; insert #8b open star pastry tip. Fill the bag with potato mixture. Pipe potatoes into four rosettes on a greased baking sheet. , In a saucepan, melt remaining butter. Drizzle over potatoes. Bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 197 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

DUCHESS BAKED POTATOES



Duchess Baked Potatoes image

Provided by Adapted by Pam - For the Love of Cooking / Original by Bon Appetit

Categories     Side Dish

Time 1h35m

Number Of Ingredients 7

6 medium Yukon gold potatoes (**about 1¾-2 lbs.)
½ cup + 2 tbsp heavy cream
⅓ cup + 1 tbsp sour cream
5 tbsp melted butter, cooled
2 egg yolks
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

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



Duchess Potatoes image

Duchess potatoes are everything you love about mashed potatoes piped into bite-sized pieces! Baked to a golden-brown, this side is absolutely delicious and looks amazing on a dinner plate!

Provided by Alyssa Rivers

Categories     Side Dish

Time 40m

Number Of Ingredients 7

5 pounds russet potatoes
5 egg yolks
1/4 cup parmesan cheese
1/2 cup heavy cream
1/2 teaspoon garlic
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 216 kcal, Carbohydrate 35 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 96 mg, Sodium 147 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

DUCHESS POTATOES



Duchess Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 16 servings

Number Of Ingredients 8

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!

DUCHESS POTATOES



Duchess Potatoes image

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

2 teaspoons kosher salt, divided
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
¼ cup butter
2 egg yolks
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 egg
1 teaspoon heavy whipping cream

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

DELICIOUS DUCHESS POTATOES



Delicious Duchess Potatoes image

Rosettes of mashed potato with egg yolk, butter, and nutmeg. Serve with fish or chicken.

Provided by Alois

Categories     Holidays and Events Recipes     Thanksgiving     Side Dishes     Potatoes

Time 55m

Yield 4

Number Of Ingredients 5

1 pound baking potatoes, peeled and cubed
2 large egg yolks
4 tablespoons butter, melted, divided
¼ teaspoon ground nutmeg
1 pinch salt

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
  • Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
  • Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 20.2 g, Cholesterol 133 mg, Fat 13.9 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 131.4 mg, Sugar 1 g

DUCHESS POTATOES



Duchess potatoes 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

Time 1h

Yield Makes 20 (serves 4-5)

Number Of Ingredients 6

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, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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Top Asked Questions

How do you cook Duchess potatoes?
Store in the freezer until it's time to bake them. To serve, place duchess potatoes on a lightly greased baking sheet. Preheat the oven to 425 F. Whisk 1 whole egg with the 2 teaspoons of water; brush the potato mounds lightly with the beaten egg mixture.
What is a Duchess potato?
Duchess potatoes is a classic French dish. The mashed potatoes are usually piped onto the baking sheet, but you can shape them or drop them in any way you like.
What is the best way to cook a baked potato?
The texture is like that of a twice-baked potato. Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly. Preheat oven to 425°.
What is the best way to cook potatoes for mashed potatoes?
Peel the potatoes and cut them into large chunks. Put them in a large saucepan, cover with water, and add about 1 teaspoon of salt for each quart of water. Bring to a boil over medium heat and continue boiling for 15 to 20 minutes, or until potatoes are tender. Drain well. Mash the hot potatoes with butter, salt, pepper, egg yolks, and cream.

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