POMMES DUCHESSE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
- Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
- Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
- Melt the remaining 1/2 stick butter in a small pot over low heat.
- Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.
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.
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
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
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, Fat 9 g, Fiber 3 g, Protein 5 g, SaturatedFat 5 g
MINI SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.
- Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.
- Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving.
DUCHESS BAKED POTATOES
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
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.
DUCHESSE POTATOES IN RAMEKINS
This is a make-do recipe that I came up with after finding my pastry tube mysteriously gone. Since I couldn't pipe the potatoes as usual, I had to do something else. Voila, a very attractive side dish and easy to make.They are cooked as for a custard to make sure they do not dry out and they will puff much nicer with the moisture in the oven. I would also put in onion puree and perhaps minced chives for more color and flavor. Using a food processor to mix everything makes the whole process much easier and I like the consistency of the taters better. Since this is so basic, almost any savory seasoning can be used, depending on what your main course will be.
Provided by Queen Dragon Mom
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Put an oven rack in the middle position in the oven.
- Cool the potatoes just enough so they can be handled, but still very warm.
- Mash them well and push them through a fine chinois or sieve.
- Turn the mash out into a food processor, using the chopping blade.
- Scatter the chunked butter around on the potatoes.
- Process for about 5 minutes until the butter is completely incorporated.
- It helps if the taters are still quite hot.
- Scrape the sides of the processor bowl, return top.
- Turn processor on and add eggs, starting with the whole egg.
- Pour them in very slowly so they incorporate but do not cook.
- Process until the consistency is similar to a standard souffle mixture.
- Set mixture aside.
- Bring water to a boil on the stovetop.
- Butter ceramic ramekins and fill 3/4 full with potato mixture.
- Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
- Bake for 1 hour, or until tops have puffed and are golden brown.
- Remove from oven and cool slightly on a rack.
- Serve warm in the ramekins.
- Paprika or other seasoning can be sprinkled over the top of the mixture before baking.
Nutrition Facts : Calories 206.3, Fat 12.5, SaturatedFat 7.2, Cholesterol 125.3, Sodium 22.3, Carbohydrate 20.1, Fiber 2.5, Sugar 1, Protein 4.3
DUCHESS POTATOES
I made these duchess potatoes for PW Cooks in early November, but decided to wait to post them at Christmastime once I decided to make them on the Chr
Categories Christmas appetizers dinner side dish snack
Time 1h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.
- Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of 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.
- Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
- Bake at 375 until golden brown around the edges. Serve on a pretty platter!
- Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!
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- In a large pot boil the peeled potatoes. Once they are fork tender drain the water off and put them back in the pot to cook over low heat for 3 minutes (this will help dry them out).
- Mash the potatoes until they are smooth. To do this you can use a potato masher, hand mixer, or a potato ricer.
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