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
DUCHESS POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 16 servings
Number Of Ingredients 8
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 POTATO WITH CARROT
Ready, Set, Cook! Special Edition Contest Entry. The traditional mashed potato gets make-over. Just add a few steps and ingredients, the dish looks more appetizing. Note: Prepare mashed potato simply with water and butter. If pastry bag isn't available, use a plastic bag with snipped off corner
Provided by ferschey
Categories Potato
Time 50m
Yield 8 mounds, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F; adjust rack to middle position. Coat baking sheet with cooking spray. Set aside.
- Place carrots in a small saucepan. Add 1½ cup water. Bring to a boil; simmer for about 8-10 minutes or until carrots are just tender. Drain carrots, reserving 3 tablespoons cooking water. Cool slightly. Combine carrots, cilantro and reserved water in a blender. Blend until pureed.
- In a medium bowl, combine carrot puree, mashed potato, cumin, cayenne pepper, salt, and egg. Spoon potato mixture into pastry bag with a large star tip. Pipe mixture into decorative mounds. Lightly spray mounds with cooking spray.
- Bake for 15-20 minutes or until edges are browned.
Nutrition Facts : Calories 38.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 46.5, Sodium 199.5, Carbohydrate 4.9, Fiber 1.4, Sugar 2.4, Protein 2.1
DUCHESS POTATOES
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
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
DELICIOUS DUCHESS POTATOES
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
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
PRETTY DUCHESS POTATOES
Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain. Over very low heat, stir potatoes 1-2 minutes or until steam has evaporated. Remove from heat., Preheat oven to 400°. Press potatoes through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg., Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 6 mounds on a parchment-lined baking sheet. Brush with beaten egg. Bake 20-25 minutes or until golden brown.
Nutrition Facts : Calories 158 calories, Fat 7g fat (3g saturated fat), Cholesterol 134mg cholesterol, Sodium 437mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
DUCHESS POTATOES AU GRATIN
Make and share this Duchess Potatoes au gratin recipe from Food.com.
Provided by Hag chef
Categories Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in water in a large sauce pan until tender.
- Drain and mash.
- Mix remaining ingredients, (except cooking spray) in a large bowl.
- Add to potatoes.
- Whip smooth with a hand mixer.
- Pipe onto a greased baking sheet using a large star tip in a pastry bag into 12 swirls, or spoon about 1/3 of a cup into mounds.
- Spray with cooking spray for a crispier crust if desired.
- Bake in 425° F oven for about 20 minutes until tips are golden brown.
Nutrition Facts : Calories 398.5, Fat 19.5, SaturatedFat 8.9, Cholesterol 141, Sodium 587.9, Carbohydrate 41.6, Fiber 5.1, Sugar 2.4, Protein 15.4
DUCHESS POTATOES
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
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.
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