Pretty Duchess Potatoes Recipes

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PRETTY DUCHESS POTATOES



Pretty Duchess Potatoes image

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

2 pounds russet potatoes, peeled and quartered
3 large egg yolks
3 tablespoons fat-free milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten

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



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 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

CREAMY DUCHESS POTATOES



Creamy Duchess Potatoes image

These are delicious creamy potatoes. Potato rosettes give this casserole a pretty touch, but you can also skip this step if you like.

Provided by CookingONTheSide

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
6 garlic cloves, peeled
1 3/4 teaspoons salt
1 cup sour cream
1/2 cup butter, melted
1 egg
2 tablespoons parmesan cheese, grated
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
chives (optional)

Steps:

  • In pot, combine potatoes, garlic, 1 t salt and water to cover by 1 inch.
  • Bring to a boil.
  • Reduce heat to low; cook until tender, about 20 minutes; drain.
  • Preheat oven to 375 degrees.
  • Coat 1 1/2 quart shallow baking dish with cooking spray.
  • Return potatoes and garlic to pot; mash.
  • Stir in sour cream, butter, egg, Parmesan cheese, pepper, nutmeg and remaining salt until smooth.
  • Spread 5 cups potatoes in baking dish.
  • Place remaining potatoes in large pastry bag fitted with star tip; pipe rosettes over potatoes in dish.
  • Bake 35 minutes or until lightly browned.
  • If desired, garnish with chives.

Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.5, Cholesterol 70.7, Sodium 640.8, Carbohydrate 36.4, Fiber 3.1, Sugar 1.6, Protein 5.6

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 AU GRATIN



Duchess Potatoes au gratin image

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

2 lbs potatoes, peeled and cut into 2 inch pieces (about 4 medium potatoes)
water
2 tablespoons margarine or 2 tablespoons butter
2 large eggs
1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1 cup sharp cheddar cheese, grated
1/4 cup half-and-half cream
cooking spray (optional)

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



Duchess Potatoes image

These mashed potatoes are dressed for a party!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 7

12 medium boiling potatoes, (4 pounds), peeled and cut into large pieces
2/3 to 1 cup milk
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
4 eggs, beaten
Butter or margarine, melted

Steps:

  • Heat 1 inch water (salted if desired) to boiling in Dutch oven; add potatoes. Cover and heat to boiling. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
  • Heat oven to 425°F. Grease cookie sheet.
  • Mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Beat in 1/2 cup butter, the salt and pepper vigorously until potatoes are light and fluffy. Beat in eggs until blended.
  • Drop potato mixture by spoonfuls into mounds onto cookie sheet. Or place mixture in decorating bag with star tip; form rosettes on cookie sheet.
  • Brush with melted butter. Bake about 15 minutes or until light brown.

Nutrition Facts : Calories 215, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg

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